Tagliatelle Al Ragu Recipe

Preparation

1. 1

   Make the Pasta

   In a mixing bowl, combine the flour and salt. Make a well in the center, add the eggs, and gradually mix until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

2. 2

   Prepare the Ragu

   In a large pan, heat olive oil over medium heat. Add chopped onion, carrot, and celery; sauté until softened. Add ground beef and pork, cooking until browned. Pour in the red wine and let it reduce for about 5 minutes.

3. 3

   Simmer the Sauce

   Add crushed tomatoes, bay leaves, salt, and pepper to the meat mixture. Stir well and let it simmer on low heat for about 1 hour, stirring occasionally.

4. 4

   Roll Out the Pasta

   After resting, roll out the pasta dough on a floured surface until thin. Cut into tagliatelle strips.

5. 5

   Cook the Tagliatelle

   Bring a large pot of salted water to a boil. Cook the tagliatelle for 2-3 minutes until al dente. Drain and toss with the ragu sauce.

6. 6

   Serve

   Plate the tagliatelle topped with the ragu sauce and sprinkle with grated Parmesan cheese before serving.