Ingredients
• For the pasta: 300 g 00 flour, 3 eggs
• For the ragù: 200 g minced beef, 100 g minced pork, 100 g chicken livers (optional), 50 g pancetta, 1 onion (finely diced), 1 carrot (finely diced), 1 celery stalk (finely diced), 200 ml dry white wine, 300 g crushed tomatoes, 100 ml whole milk, olive oil, salt and pepper
• Freshly grated Parmigiano-Reggiano, to serve
Preparation
1. Make the pasta: Heap the flour on a board, make a well in the centre, and crack in the eggs. Gradually work the flour into the eggs with a fork, then knead by hand for 10 minutes until the dough is smooth and elastic. Wrap in cling film and rest for 30 minutes.
2. Roll the dough out thinly (2mm) and roll it loosely like a scroll. Slice into 8mm-wide ribbons and unfurl them onto a floured surface. Allow to dry slightly.
3. Make the ragù: Gently fry the pancetta in olive oil. Add the vegetables and soften over low heat for 10 minutes. Add the minced meat and brown well.
4. Pour in the wine and let it evaporate. Add the tomatoes, season, and simmer on the lowest heat for 2–3 hours, adding a splash of water if it gets too dry. Stir in the milk in the final 30 minutes.
5. Cook the tagliatelle in generously salted boiling water for 2–3 minutes (or until just al dente). Reserve a cup of pasta water.
6. Toss the pasta with the ragù in the pan, adding a little pasta water to help the sauce coat the ribbons luxuriously. Serve with a cloud of Parmigiano.
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