Tagliatelle Al Ragu Recipe
Homemade pasta with traditional meat sauce
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Ingredients
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Pasta
Ragu Sauce
Method
Pasta Preparation
- 1
Making the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs. Using a fork, beat the eggs gently and gradually incorporate the flour until the dough starts to form. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 2
Resting the Dough
Wrap the kneaded dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.
- 3
Rolling the Dough
After resting, divide the dough into four pieces. Roll each piece out into thin sheets using a pasta machine or a rolling pin. Cut the sheets into tagliatelle strips, about 1/4 inch wide.
- 4
Cooking the Pasta
Bring a large pot of salted water to a boil. Add the tagliatelle and cook for 2-3 minutes until tender but still al dente. Drain and set aside.
Ragu Preparation
- 5
Sautéing the Vegetables
In a large skillet, heat the olive oil over medium heat. Add finely chopped onion, carrot, and celery. Cook for about 5-7 minutes until the vegetables are softened.
- 6
Cooking the Meat
Add the ground beef and ground pork to the skillet. Cook, breaking the meat apart with a spatula, until browned, about 10 minutes.
- 7
- 8
Incorporating Tomatoes and Seasonings
Add the canned tomatoes (with their juices), salt, black pepper, and dried oregano. Stir to combine and let the sauce simmer on low heat for 30-40 minutes, stirring occasionally.
- 9
Finishing the Sauce
Once the sauce has thickened, taste and adjust seasoning if necessary. Stir in the grated Parmesan cheese just before serving.
Assembly
- 10
Combining Pasta and Ragu
Toss the cooked tagliatelle with the ragu sauce in the skillet, ensuring the pasta is well-coated. Serve immediately, garnished with additional Parmesan cheese if desired.
