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Put a large skillet over a medium flame and heat the oil.
Add the carrots, onions, celery and rosemary to the pot and cook until softened, about 7-8 minutes.
Add the garlic and cook for 30 seconds.
Add the meat to the pan and cook until fully browned, about 5-7 minutes.
Add the red wine to the pot and reduce for 2-3 minutes.
Add in the tomatoes, salt and basil. Using a wooden spoon, crush the cherry tomatoes in the pot.
Lower the flame to a simmer and cook uncovered for 15-20 minutes while stirring occasionally.
Bring a large pot of generously salted water to a boil. Drop in the tagliatelle and cook until al dente.
Drain and add to the pot with the sauce. Toss for 1-2 minutes over a medium flame.
Serve in warm bowls with plenty of grated parmigiano cheese.