PREPARATION

• On a dough board make a well with the flour, add beaten eggs, oil, salt, mix well.

Begin to mix the flour with a fork toward the center of the well, then, proceed to mix the dough with your hands. Continue to knead the dough until the dough is consistent and elastic, place it in a floured bowl, cover with a clean cloth, and let it rest for one hour in a cool and dry place. After this resting period, divide it in three or four portions, and proceed with a rolling pin to make as many layers of dough (piettele), not too thin, dusting the dough with flour as needed. Try to make rectangular layers of dough about 60 X 20 centimeters. Put each layer of dough on the chitarra lengthwise and with the rolling pin push it through so as to obtain the typical square macaroni or spaghetti. Place them on a dishtowel dusted with flour, let them rest until cooking in boiling water.

• Meanwhile prepare the ragù sauce.

Peel the onion, and slice it thinly; peel the carrot, wash under running water and chop it. Melt butter in a pan, add onion and carrot, sauté them and stir often with a wooden spoon. Add ground meat and continue to sauté before adding the peeled tomatoes; add salt, pepper and let cook on moderate heat for the time necessary to make a good ragù sauce.

• When the ragù is ready, bring the water to a boil, add salt, put in the pasta, and let it come up when the water boils, when cooked, drain it and add the sauce to it, add grated cheese, toss it and serve it.