summer tagliolini with ragu sauce and veal tartare

Ingredients

• 600g fresh tagliolini
• 400g tomato passata (pureed tomatoes)
• 200g beef round steak (muscle), chopped
• 200g pork ribs
• 80g pork rind
• 80g mix of celery, carrot and onion, chopped finely
• 80 ml extra virgin olive oil
• 60 ml white wine
• salt and pepper
• 60g mix of celery, carrot and onion, cut into fine dice
• 60 ml extra-virgin olive oil
• 4 tbsp lemon juice
• parsley leaves, finely chopped as needed
• salt and pepper, to taste
• 200g high-quality veal fillet, minced
• 1 tbsp lemon juice
• 30 ml extra virgin olive oil
• capers, finely chopped as needed