Nidi Di Tagliatelle Al Forno

• total time: 2 hours 10 minutes

Ingredients

2 packs tagliatelle all’uovo pasta nests (18 total)

36 ciliegine di mozzarella (2 per nest)

Parmigiano Reggiano (to grate on top)

1 lb ground beef

1/2 lb sweet Italian sausage, crumbled

1/2 cup dry white wine

2 jars tomato passata (48 oz total)

24 oz water

2 tbsp tomato paste

2 diced carrots

2 bay leaves

2 diced celery stalks

1 diced onion

Bono Extra Virgin Olive Oil

Salt & pepper to taste

Directions

Make the Ragù

In a large pot, heat Bono Extra Virgin Olive Oil and sauté the diced carrot, celery, and onion until softened. This will be the base flavor of your ragù.

Add in the ground beef and crumbled sausage. Sauté until the meat starts to brown.

Pour in the white wine and let it evaporate.

Stir in the tomato paste, then add the passata, water, salt, pepper, and bay leaves.

Simmer the ragù on low heat for 1.5 hours, stirring occasionally. Add more water if needed, it should be a loose ragù.

Assemble the Nidi

In a large baking dish, spread a layer of ragù on the bottom.

Nestle the tagliatelle nests into the sauce, evenly spaced.

Spoon ragù into and over each nest.

Top each nest with mozzarella, a generous grating of Parmigiano, and a drizzle of Bono Extra Virgin Olive Oil.

Cover with foil and bake at 375°F for 35 minutes covered, then 5 minutes uncovered.

Buona Pasqua! Happy Easter! 🪺