Goose Sauce Tagliatelle

Goose Sauce
INGREDIENTS:
Half a goose, including innards
500 grams (approx. 17.6 ounces) of veal or beef
half onion
2 garlic cloves
celery
parsley
basil
carrot
1.5 kg of peeled plum tomatoes
extra virgin olive oil
salt and pepper

Mince the veal or beef with the goose innards and all of the seasonings. Place it all in a pan with six tablespoons of oil and a cup of water. Add the goose cut into pieces. Boil it until the liquid has evaporated, then add a half cup of red wine. Once the wine has evaporated add the peeled plum tomatoes and let it simmer for a few hours. When the goose meat is well cooked, take out the bones, and put the meat in with the sauce. This will make the sauce richer and more flavorful.

Cook Tagliatelle pasta and ad them the goose sauce.

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Truffle Spaghetti

Ingredients for 4:
Spaghetti 400gr
Black Norcia Truffles 100gr
Salted Anchovies 3
Garlic 2 cloves
Extra Virgin Olive Oil 3 spoonfuls
Salt

Clean the truffles delicately and wash them in warm slightly salted water and dice them. Put the oil in a pan and when it starts to get hot, add the truffles and let them cook without letting them fry. Take the pan off the fire, add the crushed garlic and the anchovies washed and cut into small pieces.

Put the pan back on the fire at a very low heat and go on stirring until the anchovies have dissolved completely. Then remove the pan from the fire.

Boil the spaghetti, drain them al dente and season them with the truffle sauce. They will take on a brownish colour and will acquire a delicious taste.

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