TAGLIATELLE WITH RAGU’

tagliatelle with ragù

TAGLIATELLE AL RAGU'

Taglietelle al ragù 100per100 Italian Recipes 🇮🇹 Le Tagliatelle sono uno dei piatti di pasta fresca più amati dagli italiani e non solo. La ricetta emiliana classica vuole che le tagliatelle siano condite con il ragù alla bolognese. Un classico imperdibile delle domeniche e delle feste italiane. Da gustare con una spolverata abbondante di Parmigiano Reggiano! 🇬🇧 Tagliatelle are one of the most loved fresh pasta dishes by Italians and others. The classic Emilian recipe wants tagliatelle to be served with Ragù Bolognese. A classic not to be missed on Italian Sundays and holidays. To be enjoyed with generous grated Parmigiano Reggiano! Video created with the support of our partners Molino Magri La tua farina dal 1929 e Parmareggio

Posted by I LOVE ITALIAN FOOD on Wednesday, December 12, 2018

Tagliatelle are one of the most loved fresh pasta dishes by Italians and others. The classic Emilian recipe wants tagliatelle to be served with Ragù Bolognese. A classic not to be missed on Italian Sundays and holidays. To be enjoyed with generous grated Parmigiano Reggiano!                                                                                                         

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Tagliatelle with ragù
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Prep Time 1,5 hour
Cook Time 5 minutes
Passive Time 2,5 hour
Servings
people
Ingredients
Prep Time 1,5 hour
Cook Time 5 minutes
Passive Time 2,5 hour
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Melt butter in a large pot.
  2. Simmer the pancetta in the butter.

  3. Add diced celery, carrots, and onions.
  4. Cook together until tender.

  5. Add ground beef and cook until browned.

  6. Stir in tomato sauce, meat broth, milk, salt, and pepper.
  7. Let simmer for 2 hours.
  8. Put the mound of flour on a wooden surface, and create a well in the center.

  9. Crack the eggs directly into the center of the well, and lightly whisk with a fork.
  10. Work the flour into the egg with the fork from the center to the edges and knead until homogenous.

  11. Let rest for 30 minutes.

  12. Cut pieces of the pasta dough and shape into rectangles.

  13. Make flat sheets of pasta using a machine or by hand.

  14. Flour the sheets, and roll them losely.
  15. Cut each roll about 1/4 inch and unravel to create the pasta shape.
  16. Create nests of cut, floured pasta.

  17. Cook in salted, boiling water for 5 minutes, but taste for al dente.
  18. Add the cooked pasta to the ragù and mix together in the pan.
Recipe Notes