Tagliatelle Al Ragu
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
56
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Olive Oil1 cup
Butter1 cup
Onion (chopped small)1 cup
Celery (chopped small)1 cup
Carrot (chopped small)450 g
Veal450 g
Ground Beef450 g
Ground Pork2 cups
Whole Milk1 cup
White Wine1 cup
Tomato PasteDirections:
1
In a large Dutch oven or saucepan, add olive oil and butter and heat
2
Add onions, celery and carrots and cook until very soft and beginning to caramelize
3
Mix together all of the meats
4
Add the meats to the pan and begin to brown
5
When the meat begins changing color and releasing its own liquids, add the milk
6
Cook until the milk is almost totally evaporated--it should just be moist around the edges of the meat, about 15 minutes
7
Add the wine
8
Add the tomato paste and stir well
9
Bring to a simmer
10
Reduce heat to low and cook for 2 hours
11
Roll out pasta dough to the thinnest setting on a pasta machine
12
Cut into strips that are 4-inches wide and 8 inches long
13
Starting with the 4-inch side, loosely roll the pasta into a tube that is about 4-inches long and 2 1/2-inches wide
14
Cut the open side into 1/4-inch wide strips
15
Unroll the pasta and place in small bundles
16
Bring 6 quarts of water to a boil
17
Add salt to the water and return to a boil
18
Add the tagliatelle and cook for 5 minutes
19
Drain the tagliatelle and add to the bolognese sauce
20
Thin with a little pasta water, if necessary
21
Toss for 1 minute
22
Immediately serve in warm pasta bowls
23
Top with freshly grated Parmigiano Reggiano