Time: 1 ora
Difficulty: Facile

Even in the middle of summer, we can not deprive ourselves of the pleasure of a nice dish of pasta with meat sauce.
Even more so if it is homemade egg pasta by hand, maybe we started to knead involving the children in the house and now we can not wait to share such a delight!
Features:
It is par excellence the main food of the Italian tradition and is presented in: fresh pasta, dry pasta, egg pasta.
The companies now offer various sizes and types for a choice that also ranges in the main traditional ingredients (today we also find pasta of legumes or mixed cereals).
Egg pasta is a particular type of pasta that originates from the Emilian cuisine and is produced only with wheat flour or semolina (or with both) with the addition of whole chicken eggs that must never be in quantities less than 4.
It’s a food rich in three basic nutrients: complex carbohydrates, lipids, and proteins.
In terms of calorie intake: 100 grams can contain almost 400 calories.
Historical background:
According to legend, it was Marco Polo, returning from China at the end of the 13th century, who introduced it in the West, but in reality the first testimonies about pasta date back to Greek civilization.
Notes:
The egg, when fresh and of good quality, tends to improve the nutritional qualities of a product such as pasta: it reduces the amount of residue in the water in which it is cooked and the stickiness of the pasta itself, especially if high temperature technologies were used during the drying of the product.

Ingredients for 4 people
400 g Mix of Giovanna special for fresh pasta
4 eggs
20 g extra virgin olive oil
6 g salt to taste
Very fine rice flour for permitted dusting
For the meat sauce
1 rib of celery
1 carrot
1 blonde onion
60 g extra virgin olive oil
650 g fine ground beef pulp
1 glass of red wine
2 bay leaves
1 sprig of rosemary
1 l of tomato puree
1 l of water
Salt up
Black pepper in grains

Proceeding
Mix the mix in a bowl and add the eggs to the center; mix everything with salt, water and work vigorously until you get a homogeneous mixture. Create a ball with it, cover it with plastic wrap and let it rest in the refrigerator for 30 minutes.
After the rest time take the fresh pasta from the fridge and roll it out with the special machine, bring it to the thickness of about 2 mm and create noodles, sprinkle with rice flour and put to dry on a cuter1 hour.
Finely chop the celery, carrot and onion, in a large pan sauté the minced in oil for 5 minutes, stirring with a spoon.
Add the beef pulp and cook for 10 minutes, stirring constantly so as to shell the meat well, wet with the wine, let it evaporate over high heat, then add the bay leaf and rosemary tied with a string.
Add the tomato puree and water, cook over low heat for 2 hours covered with a lid, stirring occasionally.
At 20 minutes from the end of cooking, season with salt and pepper, remove from the heat and remove the bay leaf and rosemary.
At this point Boil a pot bring it to a boil, season with salt, after the resting time of the noodles remove the dusting flour and put to cook, stir occasionally with a fork.
Drain the noodles and put them in the sauce, mix well in the pan, sporzionare in individual holsters, season with a drizzle of oil and serve.