Tagliatelle al ragù di vitello

A little more than a year ago, the Boyfriend and I went to Paris for a long weekend. One night, we had the most delectable dinner in a tiny italian restaurant in Rue Tiquetonne, not so far from Forum des Halles. I can't remember the name of the restaurant nor what I had but I have a very clear memory of the Boyfriend's primo: a plate of tagliatelle coated in a silky-smooth ragù. I tried to make a similar dish here but added a little tomato, while there was none in the Paris version, which might actually have been made in broth which was then used to make the sauce, a bit like a very light béchamel. I'll give it a little more thought and try it another time.

Tagliatelle al ragù di vitello (serves 4)

• 1 tablespoon olive oil
  
• one large onion, finely chopped
• 1 garlic clove, finely chopped
• 2-3 carrots, peeled and very finely diced
• 2 stalks of celery, equally finely diced
• 2 tablespoons tomato purée
• 400g ground veal
• 3 dl dry white wine
• 3 tablespoons italian parsley, chopped
• salt and pepper
• 500g fresh tagliatelle or pappardelle

Heat the olive oil in a large, deep frying pan. Add the onions and garlic and fry over a low heat until the onions are soft. Add the carrots and celery and fry for another few minutes. Turn up the heat, then add the meat. Fry for five minutes, then stir in the tomato purée. Season with salt and pepper. Add the wine and let evaporate a bit, then cover the pan and simmer the sauce for about fifteen to twenty minutes, adding the chopped parsley for the last five minutes. Check the seasoning. Cook the pasta, drain and add to the sauce. Mix carefully. Serve in deep plates with grated parmesan and freshly ground black pepper. Perfect for the first warm days of spring.