When I think about home, I think about Tagliatelle al Ragu’. I can still smell the beautiful aroma coming from my grandma’s kitchen while Ragu’ was slowly cooking, and the pasta was already made on the table resting and waiting to dive in the boiling water. When I think about Tagliatelle al Ragu’, I think about Bologna, I think about family. There is something magical about it.
- Start with the sauce, it will need to cook for at least 2 hours but you will have the best flavour after 4-5 hours of slow cooking. Pour the olive oil in a thick bottom pan on a medium heat. Meanwhile dice the onions, carrot and celery stick, when the oil is hot enough pour the vegetables in the pan, they should start sizzling straight away. Cook for 5-10 minutes with a pinch of salt without colouring. Add the bacon and let it cook for 5-8 minutes and then add the rest of the meat and let it cook at medium heat until all the juices are dried up.
- When the meat is well cooked and dry it’s time to pour two glasses of red wine, one for the pan and one for you (better coffee if you are doing it early in the morning 🙂 Allow the wine to dry completely, if necessary turn the heat a bit higher.
- Pur the tomato puree in the pan and mix well with the meat, cook for 3-5 minutes and add the tomato passata, stock and bouquet garni. Turn the heat low and let it simmer for 2-5 hours, stir every now and again but not too often.
- You can now start making fresh tagliatelle: on a wooden surface put the sifted flour and make a hole in the centre. Pour the eggs and a pinch of salt in the hole and start mixing with a fork. When you are ready start mixing with your hands, add a splash of water only if the dough it’s too dry but it shouldn’t be necessary.
- When the dough is uniform and smooth cover it with cling film and let it rest of 30 minutes.
- To make tagliatelle without a pasta machine you will have to roll the dough with energy and patience until it is 0,5 mm thin. It isn’t an easy job so don’t give up if it’s not working. When the dough it’s nice and thin you take one edge and fold it on itself until the dough it’s all rolled up. Now you can cut thin slices with your knife and that’s your tagliatelle done! Let them rest until the sauce is ready.
- When Ragu’ it’s ready adjust with salt and pepper to your taste, remove bouquet garni and add the milk at the very end.
- Put a pan of water on high heat and when it’s boiling add a spoon of sea salt. Put your tagliatelle in and cook them al dente for 3-5 minutes.
- When tagliatelle are ready, dry them and mix them with the sauce. Serve them immediately with a sprinkle of parmesan cheese on top.