Tagliatelle con gulasch alla triestina

This goulash from Trieste is as full-flavoured and appetizing as its more famous cousin from Hungary. It is an easily made dish, always served as a main course, which, apart from the cooking of the tagliatelle, can all be prepared in advance. The pasta here is an accompaniment to the meat and should be served alongside it, not mixed in as for a ragù.