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Prep
45m
Cook
2h
Total
2h 45m
Ingredients
Method
Turn cooking mode on
Make the dough
1.
Pour the flour onto a wooden board or work surface and make a well in the center.
600 g Semola rimacinata
2.
Add the eggs, water, olive oil, and salt.
6 Eggs
180 ml Water
1 tbsp Olive oil
1 tsp Salt
3.
Using a fork, gradually mix the flour into the liquids until a rough dough forms.
4.
Knead the dough for 10–15 minutes until smooth and elastic.
5.
Cover and let rest for 30 minutes.
Roll and Cut the Tagliatelle
1.
Divide the dough into smaller pieces.
2.
Pass each piece through the pasta machine on setting number 1 several times, folding it between passes to properly work and knead the dough.
3.
Gradually reduce the machine settings until the pasta becomes thin and smooth.
4.
Cut into tagliatelle and dust lightly with semola flour.
5.
Leave to rest while preparing the sauce.
Make the tomato Sauce
1.
Heat the olive oil in a saucepan.
3 tbsp Olive oil
2.
Add the carrot, celery, onion, and garlic.
2 Carrots
2 sticks Celery
1 Onion
2 cloves Garlic
3.
Cook slowly until soft and fragrant.
4.
Add the tomato passata.
1 litre Tomato passata
5.
Simmer gently for 20–30 minutes.
Make the ragù
1.
Heat the olive oil in a large heavy pan over low heat.
3 tbsp Olive oil
2.
Add the carrot, celery, and onion.
2 Carrots
2 sticks Celery
1 Red onion
3.
Cook very slowly for about 30 minutes until soft and sweet.
4.
Add the minced beef and pork and cook until browned.
500 g Minced beef
250 g Minced pork
5.
Pour in the red wine and allow it to evaporate completely.
150 ml Red wine
6.
Add the tomato passata, salt, and pepper.
500 ml Tomato passata
Salt
Black pepper
7.
Simmer gently for 2 hours until rich and thick.
Cook and Serve
1.
Bring a large pot of salted water to the boil.
Salt
2.
Cook the fresh tagliatelle for 2–3 minutes.
3.
Drain and toss immediately with the ragù.
4.
Serve hot with grated Parmigiano Reggiano.
For
6
M
I
For the tagliatelle
600
g
Semola rimacinata
6
Eggs, large
180
ml
Water
1
tbsp
Olive oil
1
tsp
Salt
For the Ragù
500
g
Minced beef
250
g
Minced pork
2
Carrots, finely chopped
2
sticks
Celery, finely chopped
1
Red onion, large, finely chopped
3
tbsp
Olive oil
150
ml
Red wine
500
ml
Tomato passata
Salt, to taste
Black pepper, to taste
For Anna’s Tomato Sauce
2
Carrots, finely chopped
2
sticks
Celery, finely chopped
1
Onion, finely chopped
2
cloves
Garlic, finely chopped
1
litre
Tomato passata
3
tbsp
Olive oil
Salt, to taste
If you liked this, and want another way to serve your tagliatelle, Anna also gave us her recipe for a walnut pesto in the behind the scenes this week too which is a perfect veggie alternative; and about the quickest thing you can rustle up in a few minutes.
Only visible to you
Made it?
Cancel
Prep
45m
Cook
2h
Total
2h 45m
Ingredients
Method
Turn cooking mode on
Make the dough
1.
Pour the flour onto a wooden board or work surface and make a well in the center.
600 g Semola rimacinata
2.
Add the eggs, water, olive oil, and salt.
6 Eggs
180 ml Water
1 tbsp Olive oil
1 tsp Salt
3.
Using a fork, gradually mix the flour into the liquids until a rough dough forms.
4.
Knead the dough for 10–15 minutes until smooth and elastic.
5.
Cover and let rest for 30 minutes.
Roll and Cut the Tagliatelle
1.
Divide the dough into smaller pieces.
2.
Pass each piece through the pasta machine on setting number 1 several times, folding it between passes to properly work and knead the dough.
3.
Gradually reduce the machine settings until the pasta becomes thin and smooth.
4.
Cut into tagliatelle and dust lightly with semola flour.
5.
Leave to rest while preparing the sauce.
Make the tomato Sauce
1.
Heat the olive oil in a saucepan.
3 tbsp Olive oil
2.
Add the carrot, celery, onion, and garlic.
2 Carrots
2 sticks Celery
1 Onion
2 cloves Garlic
3.
Cook slowly until soft and fragrant.
4.
Add the tomato passata.
1 litre Tomato passata
5.
Simmer gently for 20–30 minutes.
Make the ragù
1.
Heat the olive oil in a large heavy pan over low heat.
3 tbsp Olive oil
2.
Add the carrot, celery, and onion.
2 Carrots
2 sticks Celery
1 Red onion
3.
Cook very slowly for about 30 minutes until soft and sweet.
4.
Add the minced beef and pork and cook until browned.
500 g Minced beef
250 g Minced pork
5.
Pour in the red wine and allow it to evaporate completely.
150 ml Red wine
6.
Add the tomato passata, salt, and pepper.
500 ml Tomato passata
Salt
Black pepper
7.
Simmer gently for 2 hours until rich and thick.
Cook and Serve
1.
Bring a large pot of salted water to the boil.
Salt
2.
Cook the fresh tagliatelle for 2–3 minutes.
3.
Drain and toss immediately with the ragù.
4.
Serve hot with grated Parmigiano Reggiano.
For
6
M
I
For the tagliatelle
600
g
Semola rimacinata
6
Eggs, large
180
ml
Water
1
tbsp
Olive oil
1
tsp
Salt
For the Ragù
500
g
Minced beef
250
g
Minced pork
2
Carrots, finely chopped
2
sticks
Celery, finely chopped
1
Red onion, large, finely chopped
3
tbsp
Olive oil
150
ml
Red wine
500
ml
Tomato passata
Salt, to taste
Black pepper, to taste
For Anna’s Tomato Sauce
2
Carrots, finely chopped
2
sticks
Celery, finely chopped
1
Onion, finely chopped
2
cloves
Garlic, finely chopped
1
litre
Tomato passata
3
tbsp
Olive oil
Salt, to taste
If you liked this, and want another way to serve your tagliatelle, Anna also gave us her recipe for a walnut pesto in the behind the scenes this week too which is a perfect veggie alternative; and about the quickest thing you can rustle up in a few minutes.
Only visible to you
Made it?
Cancel
