Make the Pasta:-

Beat the eggs with a dash of oil and salt.

Add the flour to make a firm and elastic dough.

Let the dough rest for 30 minutes wrapped in cling film, in the refrigerator.

Flatten the dough with a rolling pin and roll out into thin pasta sheets less than 1mm thick.

Cut strips of large 7mm and dust with flour to stop them from sticking.

Ragu:-

Finely chop the celery, carrot, onion and garlic.

Lightly fry the chopped vegetables in extra virgin olive oil.

Add the tomato puree.

Add the minced meat and allow too cook until the meat is quite dry.

Add the red wine and let it evaporate.

Add the pasta and bring to the mixture to the boil.

Adjust the acidity with the sugar and add salt too taster.

Cook the tagliatelle in boiled salted water until cooked (if fresh then approx 3 minutes).

Drain the pasta and serve topped with the ragu and if desired grated cheese.