Tagliatelle with Ragu Sauce


Spaghetti Bolognaise is a popular go-to dinner for nearly everyone in the UK, myself included. I had the chance to visit the dish’s origin in the Italian city of Bologna. In Bologna the dish is called ‘Tagliatelle al Ragu’ where the sauce is far dryer but has a powerful flavour. Fresh tagliatelle is perfect for this but the dried stuff makes a good substitute.

Tagliatelle with Ragu Sauce
Serves 4
Pasta dough
  1. 200g ‘OO’ Pasta flour, plus extra
  2. 2 Large-free range eggs, at room temperature
  3. Pinch of salt
  4. 1 tbsp Olive oil
Ragu sauce
  1. 1 Large Carrot, peeled and finely diced
  2. 2 Medium Onions, peeled and finely diced
  3. 3 Sticks celery, washed and finely diced
  4. 500g Beef mince
  5. 150g Pork sausage meat
  6. 50g Smoked pancetta
  7. 350ml Red wine
  8. 4 tbsp Tomato puree
  9. Parmesan, for grating
  10. Olive oil
  1. For the pasta dough, tip the flour into a bowl and make a well in the centre. Crack the eggs into the centre and add the salt and oil. Mix together with a fork and bring the dough together. Knead the dough on a lightly floured surface for around 5 minutes until smooth and slightly elastic. Wrap in cling film and chill in the fridge.
  2. For the ragu, place a large pot over a high heat and add a generous amount of olive oil to cover the base. Once smoking hot, add the beef mince and fry for 10-20 minutes or until the beef has darkened in colour and started to caramelise. Add the pancetta then the sausage meat and stir, frying until browned
  3. Add in the vegetables and stir into the meat, frying until the onions and celery have softened, around 3-5 minutes. Add in the tomato puree and stir, coating the contents of the pot. Add in the wine and scrape the base of the pot with a wooden spoon to release any caramelised flavours.
  4. Reduce the wine down until almost evaporated and pour in enough water to just cover the meat. Place a lid on the pot and reduce the heat to a bare simmer. Allow to cook for 1-2 hours and remove the lid. Continue to simmer until the sauce is thick with barely any liquid remaining.
  5. Remove the pasta dough from the fridge, unwrap and cut into four equal pieces. Take a piece and lightly flour the work surface. Roll the dough thin enough to fit through the thickest setting of a pasta machine. Continue to roll through the machine turning the settings thinner one by one until the penultimate setting. Using the tagliatelle attachment, roll the dough through to create thin ribbons of pasta, dust with flour and set aside.
  6. Bring a large pan of water to the boil and add the pasta, cook for 30secs-1min and drain. Add back to the pan and mix with the ragu sauce. Serve in deep bowls with grated parmesan and a drizzle of olive oil.
Artisan Traveller https://www.artisantraveller.com/


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