RECIPE: Tagliatelle al Ragu Bolognese

Recipe for 2 portions:

pasta dough:

200g Wildfarmed Flour (T55)

2 whole eggs

bolognese ragu:

150g beef mince, 100g pork mince

100g mirepoix (carrot, onion, celery)

500g tomato sauce

EVO

butter

rosemary

salt

To make your bolognese ragu, consider you will need at least 4 hours.

In a large pot, drizzle with extra virgin olive oil and do a saute’ of the mirepoix. In a second pot/pan, drizzle with extra virgin olive oil and butter and braise the meats. Once cooked, add a splash of white wine, let the alcohol evaporate, then add the meats to the cooked vegetables and the rosemary. At this point, pour on top the tomato sauce and let simmer for about 4 hours. Season with salt.

While the sauce is cooking, you can make your pasta dough. Crack the eggs into a bowl and add the flour, then mix with a fork until smooth. Once it is not too wet, take the dough out of the bowl and start kneading on a wooden top. The dough must be soft and elastic but not too wet, so keep adding flour if needed. Try and make it into a ball, then wrap it in cling film and put in the fridge for half an hour so that it can rest.

To roll your pasta, you have two options: by hand with a rolling pin or with the help of a machine. You need to make sheets of pasta of about 2mm thickness.  You can cut the tagliatelle with the help of the machine or using a very sharp knife, after rolling them .

Once tagliatelle are ready, let them dry on the same board you used or on a tea towel.

Fresh tagliatelle cook in 2/3 minutes in salted boiling water. While boiling, warm up a few spoonful of the ragu. Add the cooked tagliatelle to the pan with a splash of pasta water and bring everything back to the simmer. Move the pasta around a lot and that will help activate the starch. Plate your pasta and grate some parmigiano on top if you like.