|Fresh egg pasta sheets||4|
|Ground beef||200 |
|Tomato passata||500 |
Finely chop the onion, garlic, carrot and celery and sautè in a pan with 2 tablespoons of olive oil.
Add the ground beef and crumbled sausage and cook for a few minutes until brown.
Add the passata, season with salt and simmer until well reduced (depending on the passata, it could take 30 to 90 minutes).
Meanwhile preheat the oven to 200°C.
Cook the pasta in boiling water for about 4 minutes, then drain it and let it cool down on a tablecloth.
Divide the ragù in two equal portions.
In one portion add 1 whisked egg and some grated cheese and mix well.
Put some tablespoons of ragù in a gratin pan.
Take one pasta square, put some egg/ragù mixture in the center, then fold each corner to the center, to get a closed packet.
Repeat for each square, put them in the pan and cover with the remaining ragù. Top with grated cheese and cook in the oven for about 20 minutes.
Serve hot from the pan.