Tagliatelle al Ragu

Name: Tagliatelle al Ragu
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters butter; 414 milliliters cake flour; 59 milliliters carrots, chopped small; 118 milliliters celery, chopped small; 4 eggs; 414 milliliters all-purpose flour; 227 grams ground beef; 454 grams ground pork; 118 milliliters olive oil; 237 milliliters onions, chopped small; 113 grams pancetta, ground (you can ask your butcher to do this); 4 servings Parmigiano-Reggiano; 118 milliliters tomato paste; 454 grams veal; 237 milliliters white wine; 473 milliliters whole milk

You can never have too many main course recipes, so give Tagliatelle al Ragu a try. One serving contains 1915 calories, 89g of protein, and 122g of fat. This recipe covers 56% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up ground beef, celery, tomato paste, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

In a large Dutch oven or saucepan, add olive oil and butter and heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Dutch Oven

Sauce Pan

Add onions, celery and carrots and cook until very soft and beginning to caramelize.

Ingredients you will need

Carrot

Celery

Onion

Mix together all of the meats.

Add the meats to the pan and begin to brown. When the meat begins changing color and releasing its own liquids, add the milk. Cook until the milk is almost totally evaporated--it should just be moist around the edges of the meat, about 15 minutes.

Ingredients you will need

Meat

Milk

Equipment you will use

Frying Pan

Add the wine.

Ingredients you will need

Wine

Add the tomato paste and stir well. Bring to a simmer. Reduce heat to low and cook for 2 hours.

Ingredients you will need

Tomato Paste

Roll out pasta dough to the thinnest setting on a pasta machine.

Ingredients you will need

Pasta Dough

Pasta

Roll

Equipment you will use

Pasta Machine

Cut into strips that are 4-inches wide and 8 inches long. 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.

Ingredients you will need

Pasta

Roll

Cut the open side into 1/4-inch wide strips. Unroll the pasta and place in small bundles.

Ingredients you will need

Pasta

Bring 6 quarts of water to a boil.

Ingredients you will need

Water

Add salt to the water and return to a boil.

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Water

Salt

Add the tagliatelle and cook for 5 minutes.

Ingredients you will need

Tagliatelle

Drain the tagliatelle and add to the bolognese sauce. Thin with a little pasta water, if necessary. Toss for 1 minute. Immediately serve in warm pasta bowls. Top with freshly grated Parmigiano-Reggiano.

Ingredients you will need

Bolognese

Water

Tagliatelle

Parmigiano Reggiano

Pasta

Equipment you will use

Bowl

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

Wrap