Livia’s Ragu Tagliatelle

Tagliatelle is one of the simplest pasta to make and a staple of Emilia-Romagna; everyone knows how to make it! Growing up, my grandmother used to make the most delicious ragù and homemade tagliatelle, filling our kitchen with the comforting aroma of simmering meats and fresh pasta. Every time she cooked, it felt like a special occasion. I would watch her closely, fascinated by her skill and the love she poured into every dish. Those moments inspired me to learn from her, and now, every time I make this recipe, I’m transported back to my childhood, cherishing the warmth of those memories. I remember that while I was waiting for my parents to come home from work, she had already set the table. The water was already boiling on the stove behind her, and while she had everything ready, she would take out the cutting board and roll out the pasta… she always made tagliatelle in just a few minutes!

Ingredients

For the dough:

3 eggs
300g 00 tender grain flour

For the Ragu:

150g minced beef
150g minced pork
150g minced pancetta
2 medium size onions
2 celery stalks
1 carrot
1 glass of red wine
some milk
250g tomato paste
Salt
Pepper
Olive oil

Method

Dice the onion, celery, and carrots, then cook them until very soft. Add the minced pancetta first, followed by the mixed pork and beef. Let the meat cook thoroughly, then add a glass of red wine to give it a rich color. Once the alcohol has evaporated, add a little milk to soften the meat and create a creamy consistency for the ragu.

Next, incorporate the tomato paste and let the sauce simmer for at least 2 hours over low heat. If necessary, add some vegetable stock.

For the Tagliatelle: Make the dough by mixing the eggs and flour. Start with a fork, then work it with your hands until it becomes smooth. Allow the dough to rest in a plastic bag at room temperature for at least 30 minutes. If you let it rest overnight, store the bag in the fridge.

When ready to roll, use a rolling pin to flatten the dough until it’s very thin—you should be able to see through it! Roll it up, adding a little flour if needed, then cut it into strips about 7 mm wide. Let the strips dry for a while, then cook them in plenty of salted water.

Warm some ragu sauce in a frying pan and toss the cooked tagliatelle in it. Finally, add some good Parmigiano cheese. Enjoy!

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