Tagliatelle with Beef Ragu

So I’ve been on a real pasta kick lately!! I just got a new pasta cookbook and got totally inspired for this dish! This beef ragu is simmered for about 45 minutes, traditionally the longer the better! But all the flavors just merry together and it becomes rich and delicious! Add a little bit of butter and parmigiano- reggiano at the end to finish it off and garnish with the herbs! I also had left over sauce with this recipe but it’s great for leftover or can be frozen for up to 3 months.

Tagliatelle

Ingredients

• 2 cups 00 flour plus more for dusting
• 4 eggs
• 1 tsp. kosher salt

Directions

To make the pasta either on a clean work surface or in a large bowl sift the flour into a large mound and make a well, creating an 8 inch of so diameter in the middle.

Pour the eggs into the well and season with the salt. Working from the interior edge of the well using a fork start to slowly incorporate the flour into the eggs. It’s almost like you’re scrambling the eggs in the center. Continue incorporating little by little just so all of it gets to be shaggy mass. Any flour that gets stuck to your hands of work surface put it back into the dough. Parts of the dough with be wet and some will be dry with the flour but just keep working if for about 2-3 minutes.

Once you can kind of manage it start to knead the dough for about 5 minutes using the heals of your palms. Keep rotating it to make sure it doesn’t stick to the surface. Once you have a smooth dough ball cover it in plastic wrap and let it rest at room temperature for at least 15 minutes.

Once you’re ready to roll out the dough, unwrap it and cut it in half. Working with only one half at a time. On a lightly floured surface start kneading the dough just a little bit more just to get it pliable. Add a little more flour if needed. Start to roll out the dough with a rolling pin. Working from the center to the edges, keep turning it a quarter turn to make sure it’s not sticking. Roll it out till it’s about 1/4 inch thick in a large round circle. Then starting closest to you roll up the dough inch by inch.

Then cut into about 1/4 inch strips. Lay out onto a floured baking sheet until ready to use.

Beef Ragu

Ingredients

• 1 tbsp. olive oil
• 1 lb. ground beef
• 2 carrots, peeled and small diced
• 4 celery, small diced
• 1 small onion
• 4 garlic cloves, peeled minced
• 1 cup mushrooms, minced
• 1 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 1 cup beef stock unsalted
• 2 tbsp. unsalted butter
• 1 cup finely grated parmigiano-reggiano
• 2 tbsp. herbs, parsley, oregano, thyme, rosemary
• season with salt and pepper to taste

Directions

In a large heavy bottomed pot over medium high heat add the olive oil and the ground beef. Brown the beef for a couple minutes and then remove from the pan. Add in the onions, carrots, celery, garlic, mushrooms. Cook until browned. Season with salt and pepper. Add the beef back into the pot. Pour in the red wine to deglaze the bottom of the pan. Cook for a couple minutes just so some evaporates. Then add in the crushed tomatoes and beef stock let it simmer for about 45 minutes over medium low heat. Add the butter at the end and let it just melt into the sauce. Stirring regulary.

While the sauce is simmering bring a large pot of salted water to a boil. Cook the pasta for just about 30-45 seconds until it floats. Cook in batches if you have to. It will reduce the water temperature if you do all at once. Place the cooked pasta into a bowl and finish with the remaining pasta. Spoon some of the sauce over the pasta.

Plate it up and garnish with grated cheese and herbs. Enjoy!!!