Ragu’ tagliatelle 🍝 is a true classic of the Italian cuisine! Today @bastachesiapasta going to show us how to prepare it! Are you ready? 😍

INGREDIENTS (4 SERVINGS)

For the pasta:
• 300 g 00 flour
• 3 medium eggs

For the ragout:
• 200 g selected minced beef
• 100 g ground pork
• 50 g of chopped bacon
• 100 g of sausage
• 1/2 stalk of celery
• 1/2 carrot
• 1/2 onion
• 400 g of tomato purée
• 1 tbsp of tomato concentrate
• Salt, Pepper, Oil

METHOD
Start by preparing the ragù which will have to cook for about 4 hours.
In a pot with high edges cook the bacon with a little oil until it is well browned. Add the chopped celery, carrot and onion and let it brown. Add the two ground meats, the sausage, salt and pepper and brown for another 10 minutes shelling the meat with a ladle. After 10 minutes, pour the tomato puree and the concentrate then mix and cover with a lid leaving the ragù to cook for 4 hours, stirring occasionally.

In the meantime, prepare the tagliatelle then pour the flour on the cutting board creating a space in the center. Pour the eggs into the center and start mixing with a fork. Before incorporating the flour, it is important to beat the eggs for a few minutes, so as to obtain a creamy mixture. Little by little, incorporate the flour present on the sides and start kneading with your hands, until you obtain a compact and homogeneous dough. Let the dough rest for 30 minutes wrapped in plastic wrap.

Roll out the dough with the help of a rolling pin or machine to a thickness not too thin and let the dough dry on the cutting board for about 30/40 minutes. Once the dough is dry and rough, roll it up on itself, cutting small strips of 7mm. Cook the tagliatelle in boiling salted water, draining them once ready. Toss them in the ragù and serve them hot!

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