Fresh Cut Tagliatelle & Bolognese Recipe
Ricotta Meatballs | Cured Egg & Parmigiano
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Ingredients
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Pasta
Bolognese Sauce
Ricotta Meatballs
Garnish
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large bowl, mix the flour and salt. Make a well in the center, add the eggs, and gradually incorporate the flour until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Roll and Cut Pasta
After resting, roll out the dough using a pasta machine or a rolling pin to about 1/8 inch thick. Cut into tagliatelle strips and set aside.
Bolognese Sauce Preparation
- 3
Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes.
- 4
Add Meat and Tomatoes
Add ground beef and cook until browned. Stir in crushed tomatoes, red wine, oregano, salt, and pepper. Simmer for at least 30 minutes.
Ricotta Meatballs Preparation
- 5
- 6
Cook the Meatballs
In the same skillet as the sauce, add the meatballs and cook until golden brown and cooked through, about 10-12 minutes.
Assembly
- 7
Combine Everything
Cook the tagliatelle in boiling salted water until al dente. Drain and toss with the Bolognese sauce and meatballs.
- 8
Serve
Plate the dish, garnishing with cured egg yolk and shaved Parmesan cheese.
