Tagliatelle Recipe

On a clean work surface, mound the flour and create a well in the center. Crack the eggs into the well and whisk gradually to form a shaggy dough.

Knead the dough until smooth and elastic, 8–10 minutes. If too dry, add a splash of water; if too sticky, dust with a little flour.

Wrap the dough in plastic and let rest at room temperature for 20–30 minutes.

Divide the dough, roll each piece on a floured surface or through a pasta machine to about 1–2 mm thick.

Cut sheets into long tagliatelle ribbons about 6–8 mm wide. Dust with flour and lay flat on a rack or parchment to dry slightly.

In a heavy pot, heat olive oil over medium heat.

Add pancetta and sauté until lightly rendered and fragrant.

Add onion, carrot, and celery; cook until vegetables are soft and translucent.

Stir in garlic and cook for about 1 minute more.

Increase heat and add ground beef; cook until browned and any pink remains disappears.

Pour in red wine and simmer until it reduces by about half.

Stir in tomato passata and milk; bring to a gentle simmer.

Add bay leaf, salt, and pepper. Maintain a simmer, stirring occasionally, for 1.5–2 hours; add a splash of water if the sauce becomes too thick.

Bring a large pot of salted water to a boil. Add 1 tablespoon salt to the water.

Cook tagliatelle in the boiling water until al dente, about 2–3 minutes for fresh pasta.

Reserve about 1 cup of pasta cooking water. Drain the pasta.

Toss the pasta with the ragù in a warm pan, adding reserved pasta water as needed to loosen the sauce and help it cling to the pasta.

Divide among plates and top with grated Grana Padano. Finish with a grind of black pepper and serve immediately.