Time required: 60 minutes
Recommended wine: a strong, dark red (Solopaca del Sannio or Nobile di Montepulciano), served at room temperature.

Ingredients (four servings):

350 gr. (12 ounces) packaged wide Noodles
60 gr.(2 ounces) fat bacon
200 gr. (5 pounds) lean ground beef
1 big carrot, shredded
1 celery stem, chopped
1/2 onion, chopped
30 gr. (1 ounce) dried mushrooms
1 tablespoon (1/4 cup) parsley sprigs, with stems removed, snipped
1 tablespoon (1/4 cup) tomato sauce
2 tablespoon (1/2 cup) light cream
4 tablespoon (1 cup) warm vegetable broth
2 tablespoon olive oil
1 teaspoon butter
1,5 tablespoon (1/3 cup) grated Parmesan cheese
Salt and pepper

Instructions:

1. Soak the dried mushrooms in a small bowl, filled with warm water, for half an hour.
2. In a casserole (large saucespan) cook ground beef, fat bacon, chopped celery stems, shredded carrot, chopped onion and snipped parsley, in olive oil and butter, till tender and golden.
3. Add mushrooms, tomato sauce, broth, salt and pepper. Cook over a medium heat for one hour. Add cream and stir well.
4. Meanwhile, in a large (5 quart) stockpot bring the water to boiling, then add salt and cook Tagliatelle "al dente" according to the package directions.
5. Drain the Pasta, put it into a large bowl with the sauce and toss to mix till well coated.
6. Serve immediately.

To serve: Sprinkle each serving with grated Parmesan cheese.