Fettuccine Al Ragu' Recipe

Make the dough

Place the 00 flour and semolina on a clean work surface or in a large bowl and form a well in the center. Crack the eggs into the well, add olive oil and 1/2 tsp salt. Using a fork, whisk the eggs slowly incorporating flour from the inner edge until a shaggy dough forms.

Knead

Bring the dough together with your hands and knead for 8–10 minutes until smooth and elastic. If dough is sticky, add a tablespoon of flour at a time. If too dry, wet hands slightly. Shape into a ball, wrap in plastic or cover with a bowl, and rest at room temperature for 30 minutes.

Roll and cut fettuccine

Divide dough into 3 pieces. Flatten one piece and run through a pasta machine or roll by hand to desired thickness (about 1.5–2 mm for fettuccine). Dust with flour, fold lightly and cut into 8–10 mm wide strips (fettuccine). Unfold and hang or lay flat on a lightly floured surface to dry slightly while you cook the ragù. Repeat with remaining dough.

Prepare soffritto

Heat 2 tbs olive oil and 1 tbs butter in a heavy wide saucepan over medium heat. Add finely diced onion, carrot, and celery. Sauté gently for 8–10 minutes until vegetables are soft and translucent but not browned.

Brown the meats

Add chopped pancetta (if using) and cook 2 minutes, then increase heat to medium-high and add ground beef and pork. Break up meat with a spoon and brown thoroughly, about 6–8 minutes, until no pink remains. Season with 1 tsp salt and 1/2 tsp pepper during browning. Drain excess fat if more than 2 tbs remains.

Deglaze with wine

Pour in 1/2 cup dry red wine and use a wooden spoon to scrape up any brown bits from the pan. Simmer until the wine is mostly evaporated, about 3–4 minutes.

Add tomatoes and simmer

Stir in 2 tbs tomato paste and cook 1–2 minutes to remove raw flavor. Add 14 oz crushed tomatoes, 1 cup stock, 1 bay leaf, and 1/2 tsp dried oregano or thyme. Bring to a gentle simmer, reduce heat to low, partially cover, and simmer very gently for 45–60 minutes, stirring occasionally. Add more stock or a splash of water if sauce becomes too thick.

Finish sauce

About 10 minutes before the end of cooking, stir in 1/4 cup whole milk to mellow acidity and adjust seasoning with additional salt and pepper to taste. Remove bay leaf before serving.

Cook the pasta

Bring a large pot of water to a rolling boil, add 1 tbs salt. Add fresh fettuccine and cook 2–3 minutes until al dente (fresh pasta cooks quickly). Reserve 1/2 cup of pasta cooking water before draining.

Combine pasta and ragù

Add the drained pasta to the ragù pan off the heat (or over very low heat). Toss to combine, adding reserved pasta water a few tablespoons at a time to loosen sauce and help it cling to the pasta. Cook together 1–2 minutes so flavors marry.

Plate and serve

Portion fettuccine into warmed bowls, sprinkle generously with grated Parmesan and chopped parsley if using. Finish with a drizzle of olive oil if desired and extra cracked black pepper. Serve immediately.