TAGLIATELLE with SAFFRON Ragù made at home, a very tasty and easy first course to prepare, quick, perfect for Sunday lunch.
Today we wanted to get our hands in the dough, literally. My daughter decided to make homemade pasta, and tagliatelle with ragù was the most natural choice. And since she loves saffron, of course, we had to make a nice saffron ragù, fragrant and creamy.
Tagliatelle with saffron ragù is a very simple first course ideal for Sunday lunch or when you want to bring something special to the table without complicating your life too much, we did everything by hand, but you can always use a pasta machine and go.
Follow me in the kitchen today there are tagliatelle with saffron ragù.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 1 Hour
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs semolina flour
- 1 cup water
- 0.8 lbs mixed ground meat
- 2.1 oz tomato paste
- 1/4 white onion
- 1 carrot
Steps
I didn’t use the herb mince, but if you prefer, prepare it.
We took 1 hour to roll, cut, and prepare the ragù, it takes very little time, and the homemade dish is excellent, the ragù is simple but I assure you very good.
Work the flour with a bit of water in a bowl, gradually add water and knead.
Pour everything onto the pastry board and work it, the dough should not be sticky.
Make a ball, wrap it in plastic wrap, and put it in the fridge.
Prepare the minced onion and carrot, if you prefer add celery too, sauté in a pan and add the meat, mash it with a fork, put at least 3-4 tablespoons of oil.
Add the tomato paste, dissolve a packet of saffron in a tablespoon of hot water and add it to the meat, cook for about ten minutes.
Take the dough from the fridge and spread it on a floured surface, if you have space issues, cut it in half.
Make a very thin rectangle, sprinkle with semolina and make a kind of roll but without pressing, it should be soft and not tight.
Cut with the knife, make cuts of 0.5 inches or 0.6 inches depending on how you prefer the pasta, open the spirals and place the tagliatelle on a clean and floured cloth.
Put the water, as soon as it boils, pour the pasta a little at a time, turn on the pan with the seasoning and add a little cooking water.
When the pasta rises, drain directly into the pan with the seasoning and mix gradually.
Serve with parmesan if you prefer.
Bon appétit
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TAGLIATELLE with SAFFRON Ragù
Useful blogger tip: dissolve the saffron in a little hot broth or pasta cooking water, never directly in the cold sauce. This way it releases all its aroma.
Homemade fresh tagliatelle hold the sauce better, but this recipe works great even with good quality dry tagliatelle.
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FAQ TAGLIATELLE with SAFFRON Ragù
Can I use saffron in packets?
Yes, it is fine, just dissolve it properly in a warm liquid.
Better fresh or dry pasta?
Fresh tagliatelle are ideal, but dry ones work as well.
What type of meat to use for the ragù?
Beef or mixed beef and pork, as in traditional ragù.
Is tagliatelle with saffron ragù suitable for children?
Yes, saffron has a delicate flavor and is also liked by the little ones.
Can it be prepared in advance?
Yes, the saffron ragù is even better the next day.
