Tagliatelle is a hand cut pasta from the Emilia Romagna region of northern Italy. It is classically paired with ragù bolognese. Homemade fresh pasta has tenderer flavor and texture, and it cooks a lot faster.
Tagliatelle is a hand cut pasta from the Emilia Romagna region of northern Italy. It is classically paired with ragù bolognese. Homemade fresh pasta has tenderer flavor and texture, and it cooks a lot faster.
Make the Bolognese sauce: Grind 500 grams (1.1 pounds) of beef. Peel, wash and fine dice 150 grams (5 oz) of onion, 200 grams (7 oz) of carrot, and 200 grams (7 oz) of celery stalks.
Peel 500 grams (1 pounds) of tomatoes: use a sharp knife and make a crosswise incision. Place in boiling water for one minute, and shock in ice water. Remove the skins and dice the tomatoes.
Heat 30 grams (1 oz) of oil and 60 grams (2 oz) of butter in a pan over medium heat. Add the onion and cook until translucent. Add the celery and the carrot and cook for a minute or two, stirring occasionally.
Add the ground beef and season right away with 2 teaspoon of salt and ½ teaspoon of ground black pepper. Cook, stirring frequently, until the meat changes its red color.
Add 350 ml (12 fl oz) of milk and a pinch of nutmeg. Simmer until it evaporates.
Add 250 ml (8.5 oz) of dry white wine, and cook until it evaporates.
Add the tomatoes and simmer over low heat for at least 3 hours, stirring from time to time. If the bolognese dries out, add ½ cup of water or stock.
Pasta: While the bolognese is cooking, make the pasta dough. Sift 400 grams (14 oz) of flour into the mixing bowl. Add ½ teaspoon of salt and four eggs. Mix on low speed until smooth and elastic.
Finish kneading the dough on a lightly floured working surface. Gather into a ball, cover and let the dough relax for at least 40 minutes. You can also mix the dough by hand.
Roll the dough 1 mm thick (1/20 inch).
Fold loosely along its long side, and cut into 1 cm (0.4 inch) wide strips.
Bring 4 Liters of water to boil and add 4 teaspoons of salt. Slide the Tagliatelle into the boiling water, stir, and cook until tender but not too soft.
Drain the pasta, toss with 30 grams (1 oz) of butter and the bolognese sauce. Serve with grated Parmesan cheese.
If you enjoy Italian cooking, you might like eggplant patties, tiramisu cake, or risotto with vegetables.
By Daniella
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