Tagliatelle with ragù recipe – Italian Cuisine – Italian Cuisine


  • 400 g flour plus a little
  • 300 g chopped beef pulp
  • 200 g minced pork meat
  • 200 g tomato sauce
  • 80 g onion
  • 25 g pillow
  • 4 eggs
  • 3 carrots
  • 2 stalks of celery
  • Grated Dop Parmesan Cheese
  • rosemary
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of tagliatelle with meat sauce, finely chop the onion and bacon. Peel the celery and carrots and cut them in half. Withdraw the onion in a saucepan with a little oil, along with the pillow. After 2 minutes add celery and carrots, then all the minced meat. Stir, add salt and pepper and cook until the meat changes color, for 7-8 minutes.

Pour in half a glass of wine, then add a sprig of rosemary, tomato puree and a glass of water. Cover with the lid and cook over very low heat for about 2 hours, checking occasionally. Mix the flour with the eggs and knead the mixture until the dough is smooth and elastic. Let it rest covered with the film for 30 minutes. Roll out the dough with a rolling pin in a very thin sheet, fold it by bringing the two lower and upper edges towards an imaginary central line, then cut it with a knife into 1 cm wide noodles. Remove the vegetables and the rosemary from the sauce.

Cook the tagliatelle in salted boiling water for 2 minutes, drain and season with the ragù. Complete with grated Parmesan.

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