Tagliatelle with minced meat, pancetta and celeriac

Name: tagliatelle with minced meat, pancetta and celeriac
Total time: 55 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 onion; 100 gram pancetta; 100 gram breakfast bacon; 100 gram raw ham; 2 clove garlic; 250 gram half to half minced; 200 gram celeriac; 1 tablespoon tomato paste; 50 milliliters dry white wine; 800 gram tomato cubes; 300 gram tagliatelle; 50 gram Parmesan cheese

Ingredients

Directions

Heat the oil in a large pan and fry the onion on a low setting for about 5 minutes.
Add the pancetta and garlic and fry for a few more minutes.
Add the mince and the celeriac and cook on medium height for a few minutes until the mince is free.
Stir in the tomato puree and cook for 1 minute. Extinguish with the wine and tomato cubes. Bring the sauce to the boil and simmer for at least 30 minutes with the lid on the pan at a low setting.
Boil the sauce without lid for about 15 minutes at a low setting so that some moisture can evaporate and the sauce thickens. Season with salt and freshly ground pepper.
Bring plenty of water with salt to the boil and cook the tagliatelle al dente. Drain and drain well. Spoon the sauce through the tagliatelle and serve with the cheese.