Tagliatelle Pasta with Beef in Tomato Sauce

Peel and chop the garlic and onion. Grate or dice the carrot into small pieces.

Let the beef sit at room temperature for at least 30 minutes before cooking. Heat oil in a pan and add the beef. Fry for 4–5 minutes, then remove the meat from the pan.

In the same pan, heat a little more oil and add the garlic, onion, and carrot. Cook over medium heat for 3–4 minutes. Then add the tomato paste and stir-fry briefly.

Return the browned beef to the pan, add 400 ml of water, crushed tomatoes, vegetable stock, and oregano. Season with salt, sugar, and pepper, and simmer on low heat, covered, for 15–20 minutes.

Bring salted water to a boil and cook the pasta for 7–9 minutes until al dente.

Drain the pasta, but reserve about a glass of the cooking water. Add the tagliatelle to the sauce and mix well. For a creamier consistency, add some of the reserved pasta water.

Serve the pasta on plates and sprinkle with grated Parmesan. Optionally, garnish with fresh basil leaves (not included).