Time: 90 minuti + tempo di riposo
Difficulty: Facile

Ingredients for 4 people

400 g Mix of gluten-free special Giovanna mix for fresh pasta
3 whole eggs
2 egg yolks
20 g extra virgin olive oil
6 g salt up
Very fine rice flour for the dough gluten-free mix
For meat sauce
1 celery rib
1 carrot
1 blonde onion
80 g of extra virgin olive oil
650 g of finely ground beef
200 g minced maiala pulp
1 glass of red wine
2 bay leaves
1 sprig of rosemary
1 l of tomato pulp coarse
50 g tomato concentrate
1 l of water
Fine salt
Black pepper in grains
30 g of Parmigiano Reggiano for dusting

Method
Mix the gluten-free mix in a bowl and add the eggs in the center; mix everything with salt, work vigorously to obtain a homogeneous mixture. Create a ball with it, cover it with kitchen foil and let it rest in the refrigerator for 30 minutes.
After the rest time resume the fresh mix gluten-free pasta from the fridge and roll it out with the appropriate machine, bring it to a thickness of about 2 mm and create tagliatelle, sprinkle with gluten-free mix rice flour and put to dry on a cut 1 hour approximately.
After carefully washing the vegetables, finely chop the celery, carrot and onion.
In a large pan sauté the chopped oil in the oil for 5 minutes, stirring with a spoon.
Add the beef and pork meat and cook for about 10 minutes, stirring constantly so as to shell the meat well.
Sprinkle with the wine, let it evaporate over a high flame, then add the bay leaf and rosemary tied with a string.
Add the tomato puree, the concentrate and the water and cook over a low heat for 2 hours covered with a lid, stirring occasionally.
20 minutes after cooking, season with salt and pepper, remove from heat and remove the bay leaf and rosemary.
At this point boil a pot to bring it to a boil, season with salt, after the rest time of the gluten-free mix noodles, eliminate the gluten-free mix rice flour.
Boil a pot of water and bring to a boil, when it has reached the boiled salt, pour the tagliatele mix without gluten and cook for about 3 minutes, stirring occasionally with a fork the noodles.
Drain the noodles and put them in individual dishes, add two ladles of hot sauce and serve with a sprinkling of Parmesan cheese.