Solimpia’s Tagliatelle Recipe
BEEF AND PORK RAGU, PARMIGIANO REGGIANO
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Ingredients
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Pasta
Ragu
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Gradually mix the flour into the eggs using a fork until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Roll Out the Pasta
After resting, divide the dough into four pieces. Using a pasta machine or a rolling pin, roll each piece into thin sheets. Cut the sheets into tagliatelle strips, dusting with flour to prevent sticking.
Ragu Preparation
- 3
Cook the Meat
In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until soft, about 5 minutes. Add the ground beef and pork, cooking until browned.
- 4
Simmer the Ragu
Pour in the red wine and let it simmer for about 5 minutes. Add the crushed tomatoes, salt, and black pepper. Reduce heat to low and let the sauce simmer for at least 45 minutes, stirring occasionally.
Final Assembly
- 5
Cook the Pasta
In a large pot of salted boiling water, cook the tagliatelle for 3-4 minutes until al dente. Drain and reserve a bit of pasta water.
- 6
Combine and Serve
Toss the cooked tagliatelle with the ragu, adding reserved pasta water if needed for consistency. Serve hot, topped with grated Parmigiano Reggiano.