I've always wanted to have a go-to recipe for a genuine Italian pasta dish, and this for sure will be one I keep. While no recipe is definitive recip...
It's an accepted and well-known fact that each Italian city has its own special version of classic Ragù sauce, and that the variations won't necessariy seem that very different from each other. Each source for each variation will swear to their uniqueness, and different flavor sensations. National pride also takes the form of claiming the very best variation.
We love all of these city-wide Ragu recipes, and have yet to meet a modification we haven't liked. Can you blame us, what with all this deliciousness to savor?! Ground beef and pork, tomato, wine, olive oil....these are our manna, and when paired with excellent, reliably-mouthwatering egg tagliatelle, well, it's a dish that you just can't beat. What's more, it's also hard to mess it up, so while considered an art form by many family-run restaurants around the country, you'll be sure to be able to compete hardily with those methods when making our recipe below. Don't believe us? Run it by your family and loved ones, and wait for their approving confirmation of your culinary skills!
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for 3 servings
Peel carrots, celery, and onion and dice each into 2mm cubes, set aside.
Heat oil in medium sauce pan, add vegetables. Heat over medium heat for 7 minutes, being careful not to burn vegetables. Salt to taste and add ground meats, and white wine.
Allow wine to evaporate, and add milk. Once milk has somewhat absorbed into meat, add tomato concentrate (paste), along with 2-3 ladlefuls of either hot water or hot vegetable broth. Stir well and allow to cook for approximately 40 minutes over low heat, cover sauce pan.
Upon completion, adjust for salt and pepper.
Pour flour out onto a flat surface or into a bowl. Make hole in the center of the mound, and break one egg into at a time into center.
Beat eggs, and using a fork, slowly draw flour into the center of mound, where beaten egg is. Keep adding flour to egg until possible, then knead with hands for about 10 minutes.
If dough is too soft or sticky, add more flour. Alternatively, if dough is too stiff, add a bit of warm water. Form into a ball and sprinkle with flour or semolina (if handy).
Cover with a cloth and allow to rest for at least 30 minutes. Spread dough out onto your surface, which should be lightly floured (with regular flour or semolina if handy).
Using a rolling pin, begin rolling pasta out from center, until you reach the ideal thickness - the thinner the better (1mm or less)!
Or pass through pasta machine. Fold each sheet several times over itself (dusting each fold with flour or semolina so it doesn't stick together) and cut with sharp knife into strips about 0.5 cm wide. Unroll each strip into tagliatelle. Layer strips on tray sprinkled with more semolina or flour to avoid sticking.
You can also create the tagliatelle using a pasta machine attachment, if available.
Fill large soup pot with water and lightly salt. Bring water to boil, add prepared tagliatelle noodles.
Cook pasta in boiling water for 2-3 minutes. Drain. Add tagliatelle to pan with meat sauce and toss, adding a little bit of water used for cooking the pasta if dry..
Serve hot, with Parmesan on top if desired.
15 minutes 9 ingredients 582 kCal
75 minutes 8 ingredients 155 kCal
Vanessa Sunday 16th of August 2020
Italy on a fork
I've always wanted to have a go-to recipe for a genuine Italian pasta dish, and this for sure will be one I keep. While no recipe is definitive recipe since there are a million different versions, this one meets my taste buds all the way. Love how to milk softens up the bolder and tangier meat and tomato combo - it's definitely a dish intended to soothe and comfort, and it does just that.