Mains
Handmade Tagliatelle al Ragù
Course
Mains
Serving Size
4
Prep Time
45 min
1 hour or less
Cooking Time
180 min
1 hour 30 mins or less
Ingredients
- 300g 00 flour
- 3 large eggs
- 400g minced beef and pork
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 200ml whole milk
- 400g passata
Preparation
- Make a well with the flour, add the eggs and knead into a smooth dough. Rest for 30 minutes.
- Soften the onion, carrot and celery, then brown the meat.
- Add the milk and simmer until absorbed, then add the passata and cook low for two and a half hours.
- Roll the dough thinly and cut into ribbons.
- Cook the tagliatelle for 2 minutes and toss through the ragù.