Ingredients (3/4 people) 
250 g Antica Pasta Tagliatelle, 400 g minced meat, 250 g tomato pulp, 350 g meat broth, 120 ml red wine, 4 tablespoons concentrated tomato, 1 carrot, 1 celery, 2 cloves of garlic, extra virgin olive oil, parsley, oregano, salt and pepper.
Execution 
Clean and cut vegetables, mince the garlic and fry lightly all in a non-stick pot with oil. Cook for about 6-8 minutes. Add meat and brown it, sprinkle with red wine. Mix the concentrated tomato and pulp with the oregano. Finally pour the broth, season with salt and pepper and cook for about 30 minutes. Cook the Tagliatelle in a large pot of boiling salted water for 3-4 minutes; drain when they are al dente and add the sauce. Garnish with slivers of Parmesan cheese and chopped parsley.
