Directions for: Tagliatelle Al Ragu
Ingredients
Meat Sauce or Raguminced beef (300 grams)
3 oz pancetta (bacon) (100 grams)
1 onion
1 carrot
2 stalks celery
2 oz butter (60 grams)
1 Tbsp tomato paste (15 grams)
1 cup 1 large glass stock
Salt
Pepper
Pasta To Assemble1 lb(s) egg tagliatelle (450 grams)
1 lb(s) ragu or meat sauce (450 grams)
Grated Parmesan cheese
Knob of butter
Salt
Pepper
Directions
Meat Sauce or Ragu1. Mince the onion, celery, carrot and bacon. Put the butter in a large casserole, melt it on medium heat, add the carrot, onion, celery, bacon and the tomato paste.
2. when they have browned, add the meat, salt and pepper stirring constantly and cover with the stock.
3. Leave to cook on a low heat for at least one hour, with the lid on and stir from time to time.
Pasta1. for homemade pasta see Episode 4 Tagliolini al Tartufo
To Assemble1. Preparation time is 75 minutes.
2. once the ragu is nearly ready, cook the tagliatelle in plenty of boiling water for the time indicated on the package. when the pasta is ready (approximately 10 minutes), strain and pour it on the meat sauce that you will have heated in a large pan.
3. Add butter and grated Parmesan cheese or Grana and mix well.
4. Place in a large serving dish and serve immediately.
See more: Eggs/Dairy, Tomatoes, Beef, Quick and Easy, Pasta, Italian, Pork, Vegetables