Pairs well with Tagliatelle al Ragù
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Tagliatelle al Ragù
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A classic Italian dish, Tagliatelle al Ragù, featuring a rich and flavorful meat sauce served over homemade tagliatelle pasta. This recipe showcases the traditional technique of slow-cooking the ragù to achieve a deep, complex flavor, paired with the delicate texture of fresh pasta.
04:00:00 total
Serves 6
medium
Pasta / Noodle Course
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🍫
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Ingredients
- carrot - 1 (finely diced)
- onion - 1 (finely diced)
- celery stalks - 2 (finely diced)
- pancetta - watch the video to see (cut into pieces, or smoked bacon as a substitute)
- olive oil - 3 tablespoons (3 tablespoons)
- beef - watch the video to see (for sealing and adding to the sauce)
- red wine - watch the video to see (for deglazing, reduce by 2/3)
- tomato purée - watch the video to see (clean jar out with a bit of water)
- milk - watch the video to see (added in the last 10 minutes for creaminess)
- double 0 flour - 600g (600g for pasta, plus extra for dusting)
- eggs - 6 (extra large, for pasta)
- salt - to taste (to taste, for pasta and sauce)
- Parmesan cheese - watch the video to see (fresh, for serving)
Instructions
- Prepare the Ragù: Heat olive oil in a pan, add pancetta, then carrots, onion, and celery with a small pinch of salt. Sauté without developing much color.
- Seal the Beef: In a separate pan, seal the beef in batches to get a nice Maillard reaction, then add it to the pancetta and vegetables. Stir to break up the beef before it starts browning.
- Deglaze and Simmer: Add red wine to the beef mixture, reduce by 2/3, then add tomato purée. Simmer for at least 2 hours, up to 4 hours for best flavor.
- Make the Pasta Dough: Mix 600g of flour with 6 eggs and a pinch of salt to form a dough. Knead until smooth, about 8-10 minutes, then let rest for 30 minutes.
- Roll and Cut the Pasta: Divide the dough, roll out to about 1mm thickness, and cut into tagliatelle (about 6.5-7mm wide). Let the cut pasta rest under a tea towel.
- Finish the Ragù: Add milk in the last 10 minutes of cooking the ragù, heating through without boiling. Adjust seasoning if necessary.
- Cook the Pasta: Boil the pasta in well-salted water for about 2 minutes, then combine with the ragù in a pan, adding Parmesan cheese. Serve with additional Parmesan on top.
