Egg tagliatelle with quick ragù.
We’re just around the corner from the holidays, and what’s better than a good plate of homemade tagliatelle with a quick ragù, given the tight schedules we have?
I prepare this dish for a family lunch because it has a festive and unifying feel. The pleasure of making pasta by hand, maybe together, and simultaneously putting our ragù on the stove.
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- Difficulty: Medium
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Slow cooking, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 481.52 (Kcal)
- Carbohydrates 70.65 (g) of which sugars 4.34 (g)
- Proteins 32.71 (g)
- Fat 9.04 (g) of which saturated 2.64 (g)of which unsaturated 2.67 (g)
- Fibers 10.35 (g)
- Sodium 1,395.27 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
For the ragù
- 1 onion
- 2 leaves bay leaves
- 1 carrot
- 1 stalk celery
- 700 ml tomato sauce
- 300 g beef (ground)
- to taste salt
- to taste basil
- 50 ml white wine
- to taste pepper
- 300 g semolina flour
- 3 eggs
- to taste salt
- to taste flour
An eye on health
Tools
What we need to make
- Pan
- Pastry board
- Pasta machine
- Tray
- Pot
- Colander
- Knife
- Cutting board
Preparation of Egg Tagliatelle with Quick Ragù
Let’s go to the kitchen
I always start with the ragù, so I can get ahead with the timing.
Chop onion, carrot, and celery, add bay leaves, and a little extra virgin olive oil.
Fry for 3 minutes, stirring occasionally.
Then add the ground beef, and some basil leaves, stir, and let it cook until the ground meat changes color and lightens.
Deglaze with white wine, and let it all evaporate.
Add the tomato sauce, adjust the salt, give it a stir, and let it cook on low heat.
Cover with a splash guard, lower the flame to the minimum, and go make the tagliatelle.
I put the flour, water, and salt in the Bimby and it did everything in 3 minutes.
If you don’t have a mixer, do it with the same proportions, but by hand.
Once the pasta is kneaded, sprinkle the work surface with a little flour, and form a ball with the dough, then divide it into 4 parts. For convenience.
Check the ragù on the stove from time to time.
Next, mount the pasta cutter, first adjust to the medium size, and pass the dough through 3 times, then adjust to the tightest size and pass each piece again.
Now that it’s all smooth, change the machine piece and cut the tagliatelle.
Place them on a floured tray, and sprinkle more flour on top.
Now put the water for the pasta on the stove with the salt.
The tagliatelle cook very quickly, just 2 minutes.
Drain the pasta and season.
Here are the Egg Tagliatelle with Quick Ragù.
storage
Egg tagliatelle with quick ragù The tagliatelle can be stored raw, well floured, covered with a cotton cloth, for up to 3 days, moving and flouring them 2 times a day.
The ragù can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.
Egg Tagliatelle with Quick Ragù
Can I use this recipe to make other types of pasta?
Yes, you can make everything, even lasagna
