Tajarin are an ultra thin type of tagliatelle, made using an egg heavy dough. Some recipes can use up to 40 yolks for each kilo of flour. The more traditional types will be hand cut as this will ensure a thin enough noodle.
The sauce I've made has been inspired by a dish I enjoyed at a local restaurant - a meat based ragu that had been given a lighter touch by the addition of seasonal vegetables - in my version I've added red and yellow capsicums (bell peppers), zucchini, red celery and peas.
For the Ragu:
200 grams beef mince
1 red onion, diced
1 carrot, diced
2 stalks red celery (including leaves), sliced
2 cloves garlic, finely chopped
2 chillies, finely chopped, optional
1 cup peas, fresh or frozen
1 red capsicum, diced
1 yellow capsicum, diced
2 small zucchini, diced
handful of cherry tomatoes, halved
freshly ground salt and pepper, to taste
When cutting the hard vegetables you want them all to be about the same size - around about the size of a pea. Softer vegetables like the capsicums can be sliced a little larger as they will break down more quickly.
First, heat up the pan with a little oil and a knob of butter over a medium heat - when the butter has melted add in the onion, carrot and celery stalk. Cook this slowly so that they soften without colouring - about 15 to 20 minutes. Now add the garlic and chilli, stir through and cook for another 5 minutes before adding the capsicums and zucchini. Gently cook until the capsicums have softened - scoop out the vegetables from the pan and place in a bowl but leave the cooking juices behind.
Crumble the minced meat into the pan and saute until coloured - return the vegetables to the pan along with the cherry tomatoes, peas and celery leaves - add a little stock or water to the pan and simmer for another 15 minutes or until the tomatoes have broken down. Taste and season with salt and pepper.
Cook the pasta until tender - drain and place into a serving bowl. Add some of the sauce to the bowl and toss. Top with extra sauce and serve.