Handmade Tagliatelle with Ragú Napoletano
- 1 French shallot or small brown onion
- 400g of chuck steak cut into chunks
- 200g of beef cheeks
- 300g of pork ribs
- 200ml red wine
- 1.4L (2 x 700g bottles)
- 50ml of Monini Extra Virgin Olive Oil
- 1 tbsp of Mutti Double Concentrate Tomato Paste
- 500ml of water
- Salt for seasoning
- 4 eggs
- 400g of 00 flour
- Pinch of salt
- Semolina for dusting
- Parmigiano cheese for dusting on top
- Heat the oil in a heavy based pot, add the thinly sliced onion and sizzle over medium heat until it starts to turn golden.
- Add the meat and the ribs (in batches, if needed) and brown over medium heat.
- Deglaze the pot with wine and cook out the alcohol (3-4 minutes) then add Mutti Tomato Paste, Mutti Passata, water, season according to taste (keep in mind that as the sauce slow cooks the flavour will intensify, so do not over season).
- Cook over low heat, covered, for 4-6 hours (or even 8, if you can!). You know the sauce is ready when the meat falls apart, the sauce looks deep dark red and has left a coating on the side of the pot.
- Leave the sauce in the pot overnight to allow the flavours to mingle and settle.
- To make the pasta dough place flour eggs and salt in a large bowl, mix and then tip onto a floured bench, and knead until smooth.
- Wrap and leave to rest at room temperature for 30 minutes.
- Dust a bench with semolina (or 00 flour, if semolina or hard to come by), roll the dough to 3-4 mm thick using a rolling pin. This can take up to 10 minutes and it’s good to use a pasta machine, if you have one. But make sure you don’t roll it too thinly, as this hand cut pasta needs to be a little thicker than your usual tagliatelle.
- Once your dough is rolled, dust it with a little semolina, roll it onto itself and cut it into 4-5 mm strips (as it you were making streamers).
- Bring a large pot of salted water to the boil, and cook the hand cut tagliatelle until al dente.
- Remove the bones from the cooked ribs and heat up the sauce. Break up the meat with a fork, if need be.
- Strain the tagliatelle onto a large serving platter dragging along a little pasta cooking water, top with ragù and toss well. Make sure the tagliatelle are perfectly coated in the sauce.
- Serve hot with a dusting of Parmigiano.