Tagliolini timbale with white ragù

To prepare the tagliolini timbales with white ragù, start with the ragù: peel and finely chop the carrot 1, celery, and onion 2. In a large pan, pour a drizzle of olive oil, add the chopped carrots, celery, and onion 3

then add the chopped rosemary and a whole clove of garlic to the sauté 4. Cook for about 5 minutes, stirring occasionally to prevent the vegetables from sticking. Also add the ground meat to the pan 5, cook for about 5 minutes and when it is well browned, add the white wine 6 and let it evaporate.

Continue cooking over low heat for at least 20 minutes, adding some Vegetable broth 7; then turn off the heat and remove the garlic clove 8. Now move on to cooking the asparagus to add to the ragù: rinse the asparagus under running water, then trim them by cutting off the hard white part with a vegetable peeler. Remove the outermost part of the stem, the fibrous one 9.

Bind the asparagus with kitchen twine and cook them in the special asparagus pot with the tips left out 10 (alternatively, you can cook the asparagus in a wide pot arranged horizontally and without tying them). Once cooked, drain them and when they have cooled, cut the stems into slices, leaving the tips whole 11 (keep at least 6 tips for the final decoration). When the ragù is almost ready, also add the asparagus to the pan 12, stir and turn off the heat.

At this point, make the fondue: take the Tilsit cheese, remove the rind 13 and cut it into cubes 14; then place them in a mixer and chop them finely 15.

In a saucepan, heat the milk and when it reaches a boil, turn off the heat and gradually add the chopped cheese 16, stirring with a whisk to melt it. Adjust the salt and pepper and season with a grating of nutmeg 17. Turn off the heat and keep warm. Take the cheese, cut it into cubes 18

and add it to the white ragù 19; then take 4 tablespoons of ragù to use as a base for the cocottes in which you will serve the tagliolini. In a large saucepan, bring water to a boil and cook the tagliolini for 1 minute 20: they should be very al dente. Drain them and transfer to the pan with the ragù 21 to toss for a few moments over medium heat, add the grated mozzarella and provolone cheese, then turn off the heat.

Oil 4 ceramic cocottes 22, add a tablespoon of white ragù to each 23. Then add a layer of béchamel sauce 24.

Use a ladle and a long fork to roll the tagliolini 25 and plate them in the cocottes 26. Garnish with an asparagus tip 27,

add the mozzarella and provolone cheese and more béchamel sauce to taste 28. Then bake the tagliolini timbales with white ragù in a preheated oven with grill mode for about 5 minutes 29. Serve the tagliolini timbales hot 30!