The Straw and Hay Tagliatelle with ragù, cooked in a Air Fryer, are a true triumph of flavors and textures. With their colorful, rough, and porous ribbons, they completely capture the meat ragù, making it a perfect first course for a family dinner or Sunday lunch, combining tradition, taste, and a bit of creativity, like in the case of the Tagliatelle Nests in an Air Fryer, where the pasta cooks directly in the pan with their sauce, and the Carasau Lasagna with Ragù where the typical Sardinian bread replaces the pasta sheets, and finally the Lasagna Bundles, an original idea to bring one of the most representative first courses of our culinary tradition to the table.
What makes this Straw and Hay Tagliatelle with Ragù recipe special is the preparation: it is first cooked in a pot, leaving it slightly al dente, mixed with the sausage and ground beef ragù, and placed in a pan, like lasagna, alternating layers of pasta with a tasty parmesan cream which, with the cooking in Air Fryer, will keep the inside creamy and the surface with a delicious crust.
Let’s see together how to prepare these delicious Straw and Hay Tagliatelle with ragù.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 6
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Ingredients for 250 g of Straw and Hay Tagliatelle (5/6 servings)
- 7 oz sausage (pork)
- 5.3 oz ground beef
- 1 onion (golden or white)
- 17.6 oz tomato purée (cherry)
- to taste extra virgin olive oil
- 1/3 cup wine
- 5.3 oz heavy cream
- 5.3 oz grated parmesan
- 5.3 oz water (pasta cooking water)
- to taste nutmeg
- to taste pepper
- 8.8 oz egg tagliatelle (straw and hay)
- 2 tablespoons grated parmesan (to sprinkle on top)
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Tools
What you need to prepare the Straw and Hay Tagliatelle with ragù in an Air Fryer
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Small pot
- 1 Whisk
- 1 Pot
- 1 Baking dish 8.5/9.5 inches
- 1 Air Fryer
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Steps
How to prepare Straw and Hay Tagliatelle with ragù in an Air Fryer
For the preparation of the parmesan cream, refer to the recipe for Stuffed Conchiglioni with Ricotta and Spinach with Pecorino Cream, only in this I used pecorino. Remember to set aside the pasta cooking water
Peel the onion and let it sauté in a pan with a good drizzle of extra virgin olive oil
Meanwhile, remove the casing from the sausage
As soon as the onion is ready, add the sausage and ground meat and let it brown
Let it evaporate with the wine
Add the tomato purée
Let it cook over moderate heat for about 30 minutes. If necessary, adjust the salt
Remember to set aside the cooking water for the parmesan cream
Cook the pasta in salted boiling water and drain it al dente (a couple of minutes before the cooking time indicated on the package)
Add the tagliatelle to the ragù
Mix well
Take the baking dish and cover the bottom with a layer of parmesan cream and distribute the pasta alternating with the parmesan cream until all the ingredients are used up
Cover the last layer with the cream and sprinkle with parmesan
Cook at 356°F for 10 minutes and continue at 392°F for 7 minutes until the surface is golden
Your straw and hay tagliatelle are ready, wait a few minutes and serve them!
Preservation of Straw and Hay Tagliatelle with Ragù
The Straw and Hay Tagliatelle with Ragù in an Air Fryer can be stored in the refrigerator in their pan covered with plastic wrap for up to 2/3 days, or you can freeze them and defrost when needed.
They can be prepared in advance and reheated later still in the air fryer.
Oven Cooking of Straw and Hay Tagliatelle with Ragù
Preheat the oven to 356°F and cook for about 20/25 minutes until a nice crust forms on the surface. If you wish, you can also turn on the grill for the last few minutes.
Tips and Variations of Straw and Hay Tagliatelle with Ragù
The straw and hay tagliatelle can be replaced with tagliatelle, and you can choose them, according to your tastes, either fresh or dried as used in this recipe.
