Peel and finely chop the onion, then sauté it in a pan with olive oil until softened. Add the ground beef and cook until browned.

Once the meat changes color, add the tomato purée and tomato paste. After a few minutes, add the cleaned cherry tomatoes, cut into wedges. Cook for 10 minutes, season with salt and pepper, and add a few basil leaves.

Boil the fresh tagliatelle in plenty of lightly salted boiling water. Drain when al dente, toss with the ragù, sprinkle with freshly ground black pepper, and serve.