Recipe for Fresh Egg Tagliatelle with Spinach, Cheese Cream, and Beef Stew

Preparation of the stew: Peel and chop the onion and carrot, then chop them with the meat. Sauté the mixture in a pan with extra virgin olive oil. Pour in the cooking juice and let it simmer for about 3 hours.

At the end of cooking, season with salt and pepper to taste, then keep the stew warm.

Preparation of the cheese cream: Cut the cheese into pieces and add the liquid cream. Pour the mixture into a glass container and place it in the microwave for one minute or more depending on the power of the microwave, being careful not to bring it to a boil. Strain the obtained cream and keep it warm.

Put a large pot of salted water to boil. Once boiling, add the tagliatelle and let cook for about three minutes. Drain the pasta, add it to the stew pot, and mix well over high heat.

To finish, for the plating, create a bed of sauce on each shallow plate with the cheese cream, then gently place the tagliatelle on top, sprinkle with ground nuts, and garnish with sprigs of wild thyme.