Tagliatelle with Osso Buco Ragù

Ingredients

• 500g of tagliatelle
• 500g of osso buco
• 2 onions
• 2 carrots
• 2 celery stalks
• 200ml of red wine
• 300ml of osso buco broth
• 300g of pancetta
• 200g of béchamel sauce
• salt and pepper to taste
• 100g of grated grana cheese
• 2 tablespoons of olive oil

Method

1. In a large pot, simmer the osso buco with water and salt for 2 hours. Remove the broth and let it cool.
2. In a pan, sauté the pancetta in olive oil over medium heat until it turns golden.
3. Add the onions, carrots, and celery, and sauté for 10 minutes.
4. Pour in the red wine and let it reduce for 5 minutes.
5. Add the osso buco broth, salt, and pepper to taste. Simmer for 2 hours.
6. Add the béchamel and grated grana cheese, mix well and let it cool.
7. When ready to serve, cook the tagliatelle al dente and mix with the ragù.