Sauté the garlic with extra virgin olive oil in a non-stick pan, then add the chopped herbs and cook over medium heat for about 5 minutes, stirring frequently with a wooden ladle.
Step 3
Now add the ground beef, brown it well, and add the white wine.
Step 4
Add the tomato pulp and paste, season with salt and pepper, and dilute with a drop of water. Cover and continue cooking for about 25 minutes, stirring occasionally.
Step 5
A few minutes after the end of cooking, add the chopped basil and season for a few more minutes.
Step 6
Once this is done, pour a generous layer of meat sauce into the bottom of a baking dish 6.
Step 7
Soak the dried noodle nests in warm water for 20 to 30 seconds 7.
Step 8
Once the nests are ready, carefully arrange them in the baking dish 8.
Step 9
Place a generous spoonful of Ragù 9 in the center of each nest.
Step 10
Fill with 3-4 cubes of Scamorza 10 and add a ladleful of hot water.
Step 11
Cover with aluminum foil 11 and bake in a fan oven at 180°C for about 40 minutes.
Step 12
Once the time is up, remove the foil, add more diced scamorza cheese and a generous sprinkle of grated Parmesan cheese, and let it finish cooking under the oven rack for 5 to 10 minutes.
Step 13
Now remove the pasta from the oven.
Step 14
Divide the cooked tagliatelle nests among 14 individual plates, bring them to the table, and serve.
For a creamier result, you can add a few spoonfuls of soft béchamel sauce to the surface. In this case, there’s no need to dilute the sauce with a ladle of water, or you can try a vegetarian version and replace the meat sauce with a simple, basil-flavored sauce.
Instead of scamorza, you can opt for provola, fontina, chopped mozzarella, or diced mild gorgonzola, or make simple tagliatelle nests with a four-cheese vinaigrette, pesto or béchamel sauce, ricotta, and spinach.
To enjoy them in all their glory, we recommend eating the tagliatelle nests warm and fresh. Alternatively, you can store them in the refrigerator covered with plastic wrap for up to 2 days: simply heat them in the oven for a few moments before serving.
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