Tagliatelle fresche al ragù

flavio_campaniolo

Preparation time

35 minuti

Difficulty

Chef Stellato

Cooking time

3 ore e 25 minuti

Servings

4

Riposo

30 minuti

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Da accompagnare con un bicchiere di vino e condividere con la tua dolce metà.

Ingredients

• Tomato puree
  700 ml
• Type 00 flour
  400 g
• Ground beef
  400 g
• Celery
  125 g
• Red wine
  100 ml
• Eggs
  4 u (240 g)
• Golden onion
  1 u (150 g)
• Garlic
  1 clove
• Bay leaf
  1 leaf
• Carrots
  1 u (75 g)
• Basil
  to taste
• Black pepper
  to taste
• Fine salt
  to taste
• Extra virgin olive oil
  to taste

Procedure

0. Start by cleaning the vegetables. Wash and finely chop the celery. Scrape the peel off the carrot and finely chop it as well. Remove the outer layer of the onion and chop it. Do the same with a clove of garlic.

1. In a high-sided, hot pan, cook the meat without adding oil. This will seal it thanks to the Maillard reaction. When it's browned, deglaze with half a glass of red wine. Let the wine evaporate completely and set aside. In the same pan, sauté the chopped vegetables with vegetable oil.

2. Cover and cook for about ten minutes, adding a generous pinch of salt. When the vegetables begin to cook, add the meat and tomato puree. Season with salt and add the bay leaves and basil. You can adjust the sauce's thickness with water.

3. While the ragù cooks for 3 hours on very low heat, you can prepare the pasta. Pour the flour into a mound on a smooth surface and make a well in the center. Crack the eggs into the well and beat them roughly with a fork. Then begin to incorporate them using a spatula or your hands.

4. Even if the dough seems stiff, don't add any water. Once it forms a ball, cover it with plastic wrap or a damp cloth and let it rest for half an hour. After this time, divide the dough into 4 pieces and roll them out into sheets (not too thin) using a pastry cutter or a rolling pin.

5. If you have a pasta maker, create the tagliatelle directly with it; otherwise, use a knife. Roll the pasta and cut strips about 7 mm wide. Remember to always dust the pasta with flour to prevent it from sticking. Bring a large pot of salted water to a boil.

6. Once the water is boiling, add the tagliatelle and stir to prevent them from sticking. Cooking time depends on the thickness of the tagliatelle. It will take about 5 minutes, but you can taste them when they float to the surface. Once cooked, drain the tagliatelle and toss them in the sauce with some Parmesan cheese. Enjoy!

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Creation date Aug 06, 2024

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