Tagliatelle Al Ragu Recipe
Home-made tagliatelle with traditional meat sauce.
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Ingredients
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Pasta
Ragu Sauce
Method
Pasta Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, gradually mix the flour into the eggs until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll Out the Dough
After resting, divide the dough into four pieces. Roll each piece out into thin sheets using a pasta machine or rolling pin. Cut the sheets into tagliatelle strips about 1/4 inch wide.
Ragu Sauce Preparation
- 4
- 5
Brown the Meat
Add the ground beef to the pan and cook until browned, breaking it up with a spoon, about 7-10 minutes.
- 6
Add Tomato and Wine
Stir in the tomato paste, canned tomatoes, and red wine. Add the oregano, salt, and pepper. Bring the mixture to a simmer.
- 7
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for about 30-40 minutes, stirring occasionally, until thickened.
Final Assembly
- 8
Cook the Tagliatelle
Bring a large pot of salted water to a boil. Add the fresh tagliatelle and cook for 2-4 minutes until al dente. Drain and reserve some pasta water.
- 9
Combine and Serve
Add the cooked tagliatelle to the ragu sauce, tossing to combine. If the sauce is too thick, add a little reserved pasta water. Serve hot, topped with grated Parmesan cheese.
