Tagliatelle with ragù might seem like a simple Sunday dish, but for us in Abruzzo, especially in some towns of this beautiful region, they are a true institution.
Honestly, I don’t prepare them every Sunday, but I often do… then for us, the tagliatelle are preferred firm, so not too thin.
Let’s say the cooking takes a bit… almost like cooking dry pasta, but it should be al dente to enjoy them at their best!
Anyway, if you’ve never tasted a good plate of Abruzzese tagliatelle, this is the right moment to make them with your hands and be forever enchanted.
Make sure to leave your comments to let me know if you liked them.
Approx. 920 Kcal per person
- Difficulty: Medium
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 4 persons
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: All Seasons
Ingredients for making Tagliatelle with Ragù
- 10.5 oz Mixed ground meat (pork and veal)
- 16 oz Canned chopped tomatoes
- to taste Salt
- to taste Pepper
- to taste Nutmeg
- 1 Onion
- 2 tablespoons Extra virgin olive oil
- 1 Onion
- to taste Salt
- 25 oz Canned chopped tomatoes
- 3 tablespoons E.V.O. oil
- 4 Medium eggs
- 1 pinch Salt
- 8.8 oz Semolina flour
- 5.3 oz All-purpose flour + extra for rolling the sheets
- 5.3 oz Grated Parmigiano Reggiano
Preparation of Tagliatelle with Ragù
Preparation of the Ragù
In a non-stick pan, put the extra virgin olive oil, chopped onion and let it sauté over low heat for a few minutes.
Then add the minced meat and cook until the meat has crumbled completely, this is to prevent large chunks of meat from forming once the tomato is added.
At this point, add nutmeg, salt, pepper, and mix well.
Add the tomato passed through a food mill, a little water (about half a cup), and let it cook covered, stirring occasionally.
Preparation of the Sauce
In a high-sided pot, put the extra virgin olive oil, chopped onion, and let it sauté for a few minutes, then add the tomato passed through a food mill and adjust with salt and pepper.
Let it cook covered, stirring occasionally.
Preparation of the Pasta
In a bowl, knead all the ingredients until you get a dough, then place it on the work surface and knead for a few minutes until obtaining a firm and sustained dough.
When working the dough, you will need more flour, but just enough, a dusting only when it tends to stick to your hands and you need to harden it to obtain good tagliatelle.
With a pasta machine, pass the dough a little at a time to obtain sheets of the thickness you prefer, I usually pass them on the 3rd slot for a not too thin thickness.
Dust them with flour and let them dry for a few minutes.
At this point, pass each sheet through the tagliatelle cutter and flour them well, mixing them on the work surface.
Final Preparation
First, prepare the simple sauce and ragù as explained in the sauce preparations, so while they cook, you can focus on the pasta.
Knead the pasta as indicated in the preparation, I usually do it in a bowl to speed up, but you can also do it the classic way, placing the flour on a work surface, making a hole in the center and placing the eggs kneading with a fork until combining all ingredients and obtaining our dough.
Bring salted water to a boil for the pasta in a large pot, once boiling, add the tagliatelle and cook, tasting during cooking, because this may vary depending on how you have hardened the pasta and how thick the fettuccine are.
Once cooked (preferably al dente), drain and dress in a large bowl by adding the ragù and the sauce necessary to obtain a delicious plate of fettuccine.
Serve and sprinkle with plenty of grated Parmigiano Reggiano.
