Tagliatelle Ragù

 

 Tagliatelle with Ragù Sauce

 

 Servings: 3

 

                        

 

Ingredients:

For the pasta dough

200 gr (1 cup and 1/8) of durum wheat flour or (1 cup and 2/3) all purpose flour

2 medium eggs

Half glass of water (as needed)

 

Tools

A wooden board or a smooth surface to knead the dough, a rolling pin, a pasta cutter or a knife (not sharp), a pot half filled with water to cook the tagliatelle.

 

  

 

Instructions:
Pour the flour on a board and make a hole in the middle, big enough to fit the eggs in.
 

Break the eggs and mix gently with a fork, adding a little flour at a time until you have incorporated about half of it.

Start mixing and folding with your fingers.

Knead the dough using the palm of your hands to roll forward and your fingers to fold it back.
Turn your dough and continue to knead it until all the flour on the board has been incorporated and the dough is smooth.

Cover the dough with plastic wrap and leave it to rest for about 1/2 an hour to 1 hour.

In the meantime prepare your ragù sauce.

For the Ragù sauce:

2 sticks of fresh celery, 1 onion, 3 carrots, already finely chopped together.

350 grams (1 ½ cups) of ground beef

150 grams (2/3 of a cup) of ground pork

Two tablespoons of tomato paste 

Extra virgin olive oil, salt and pepper

Half a cup of red wine

500 ml (approx. 2 cups) of water

 

Tools

A non stick sauce pan if possible and a spoon to stir.

 

Instructions:

Chop the vegetables finely (with an electric mixer is easy and fast).

Pour 3 to 4 tablespoons of oil in a saucepan and put it over low heat with the mixed vegetables, stir and let the vegetables slowly fry for few minutes.

Add the ground meats and mix them well with the vegetables. Increase the heat to medium. Season with salt and pepper and stir occasionally.

When the meat has changed colour, put the stove on high and pour in the cup of wine. Let all the wine evaporate.

Once the wine has evaporated, lower the heat again and add the tomato paste and the water. Cover with a lid and leave your ragù sauce to simmer slowly for about 3 to 4 hours. 

 

 

Using a rolling pin or a pasta machine, roll out the dough dusting sometimes with a pinch of flour and turning it upside down during the rolling. This will prevent the shape from sticking to the board. You should get the dough the thickness of a page of a book.

Dust with a final pinch of flour and fold the shape in 3 or 4 layers. Cut it into strips about 1/4 of an inch each and lay them on a wood board or on a tray covered with a cotton cloth.

In the meantime, fill a pot halfway with water and place it on the stove on medium heat. When all your tagliatelle are cut, let the water boil and throw them into the pot adding a teaspoon of salt.

Let the tagliatelle cook for a couple of minutes max, drain and sauté with the ragù sauce.

Serve hot with a generous sprinkle of grated Parmigiano.