The Tagliatelle with Meat and Sausage Ragù is a very hearty main course, the classic Sunday dish. However, if we don’t have guests, we consider it a complete meal.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 967.89 (Kcal)
- Carbohydrates 65.23 (g) of which sugars 10.27 (g)
- Proteins 45.23 (g)
- Fat 57.26 (g) of which saturated 9.51 (g)of which unsaturated 8.08 (g)
- Fibers 6.04 (g)
- Sodium 2,877.09 (mg)
Indicative values for a portion of 470 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
- 2 1/2 cups all-purpose flour
- 3 eggs
- 1/2 tsp fine salt
- 1 tbsp extra virgin olive oil
- 9 oz ground beef
- 9 oz sausage
- 2 3/4 tbsp extra virgin olive oil
- 1 carrot
- 1 shallot
- 3 1/2 oz red wine
- 1 stalk celery
- 2 leaves bay leaves
- 2 sprigs rosemary
- 3 cups tomato sauce
- 3/4 tsp coarse salt
- 1 1/3 oz Parmigiano Reggiano DOP
Tools
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- Kitchen Scale
- Pastry Board
- Rolling Pin
- Pot
- Cutting Board
- Pasta Machine
Steps
Pour the sifted flour onto the pastry board, pour the eggs in the center, add the oil and salt. Start mixing with a fork, collecting the flour from the sides. Finish kneading by hand to form a dough ball. Cover with a cloth and let it rest for 30 minutes
Cut the celery, carrot, and shallot into small cubes, finely chop the rosemary needles and sauté them in the pot with bay leaves and oil. After a few minutes, add the ground meat and the sausage without skin. Sauté until browned, then deglaze with wine. Pour in the hot tomato sauce and continue cooking over very low heat for 1 hour and 30 minutes.
Take the dough ball, divide it into 2 parts and roll out the sheets with the pasta machine or rolling pin (I go up to the penultimate setting, but if you prefer, make them thicker). Gradually lay them on a cloth to let them dry, then pass them through the tagliatelle cutter or fold them and cut with a knife, always placing them on the cloth. Bring water to a boil and cook the tagliatelle, which will take 2 minutes. Drain the tagliatelle and toss with the ragù and grated Parmigiano.
