Moroccan meat dish with dried prune

Italian Tagliatelle al ragù recipe

Where does tagliatelle originate from?

Tagliatelle al ragù, also known as Tagliatelle Alla Bolognese, is a typical Italian dish of Emilia Romagna, particularly from the area between Bologna and Modena. 

It consists of homemade egg pasta, a meaty sauce made from beef or pork and tomatoes, and it is one of the most popular expressions of the Emilian area and even more when seasoned with a delicious Bolognese sauce.

If you can`t prepare the pasta at home you may use the ready one in the supermarket however you should use the good one and with good quality to have good results. 

• Duration: max 2 h 

• Difficulty: Intermediate

• Origin: Emilia Romagna

• Serving: 4 portions

What are the ingredients for the tagliatelle and ragu?

Ingredients for the pasta: Tagliatelle:

• 300 gr all-purpose flour

• 3 eggs

• Salt

Ingredients for the sauce "ragù":

• 250 gr of ground beef pulp

•  250 gr of minced pork mash

•  1 stalk of celery

•  1 carrot

•  1 onion

•  80 gr of Bacon

•  1 glass of red wine

•  ½ liter of broth

•  2 tablespoons of Tomato Concentrate

•  Butter

•  Pepper

•  Salt

How to prepare the tagliatelle and ragu?

First step: prepare the tagliatelle.

     1. Prepare a pastry board and pour the flour into a well. In the hollow in the center, shell the eggs. Add a pinch of salt and begin to knead gently at first then gradually more and more energetically. 

2. Continue to knead for about 15 minutes, until the dough has an elastic and compact consistency. Form a ball with the dough and after wrap it in a transparent film. 

3. Let it rest for at least an hour in a cool place in the kitchen. You can also use the kitchen aid to prepare the tagliatelle.

4. Then, take the dough and roll out a very thin sheet (about 1 mm thick). You can use the machine for the preparation of pasta and for cutting tagliatelle. Or you can prepare the noodles completely by hand. 

5. Sprinkle the pastry with flour and begin to wrap it on itself without pressing too hard to prevent the layers of pastry from sticking together. Then with a very sharp knife cut the roll into many slices less than 1 cm thick. Unroll the pasta wrapped in the slice thus forming the tagliatelle. 

6. Leave them to dry in a tray with a little flour to prevent them from sticking together.

Second step: prepare the ragù

. First chop the celery, carrot, onion, and bacon Finely.

. Second, take a saucepan and add a bit of butter or use a little olive oil if you want, and put the chopped onion, carrot, and celery.

. Then add the chopped bacon and as soon as the onion begins to take the brown color add the minced beef and pork. 

. Let all cook for about twenty minutes without forgetting to stir from time to time.

. After adding a glass of red wine and letting it all evaporate; once dry add the two tablespoons of tomato concentrate accompanied by two or three ladles of broth. 

. Cook everything over low heat for about 2 hours. 

. At the end of the cooking add salt and black pepper to taste.

 Third step: cook the tagliatelle

• Take a pot and fill it with water. Bring to a boil and add salt. Then pour the tagliatelle and cook them for a maximum of 4 minutes they don`t have to be cooked too much as the Italians say they have to be "al dente". 

• Once cooked, drain, and put the tagliatelle in a pan together with the ragù sauce for a couple of minutes to absorb all the flavor of the ragù.

How to serve the tagliatelle?

Finally serve the tagliatelle with ragù in four equal portions and garnish above each plate with plenty of grated Parmesan cheese. 

Tips!

. If you can`t do the dough of the tagliatelle at home you can use the ready one sold in the supermarket but you have to choose good quality.

 Enjoy your Tagliatelle with your family.

Good Appetite 

😀