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Prep
55m
Cook
3h
Total
3h 55m
Ingredients
Method
Turn cooking mode on
Prepare the ragù
1.
Heat olive oil in a large heavy pot over medium heat.
2 tbsp Extra virgin olive oil
2.
Add onion, celery, and carrot. Sauté gently for 8–10 minutes until soft.
1 Onion
1 Celery stalk
1 Carrot
3.
Add beef shank, sinew, and bones. Brown very well on all sides (about 10–15 minutes). Proper browning builds flavor.
400 g Beef shank (muscolo di manzo)
200 g Beef sinew / nervetti
2 Beef bones
4.
Deglaze with white wine and let it evaporate completely.
120 ml Dry white wine
5.
Add the tomato passata. Rinse the bottle with a splash of water and add it to the pot.
1 litre Tomato passata
6.
Season with salt and pepper.
1 tsp Fine salt
1/2 tsp Black pepper
7.
Cover partially and simmer gently for 2–2½ hours, stirring occasionally. The sauce should be rich and slightly thick.
Prepare the pallottine
1.
In a bowl combine minced beef, Parmigiano, salt, nutmeg, and egg.
300 g Finely minced beef
40 g Finely grated Parmigiano Reggiano
1/2 tsp Fine salt
1 pinch Freshly grated nutmeg
1 Egg
2.
Mix gently until just combined.
3.
Shape into very small balls — about the size of a hazelnut (around 1–1.5 cm wide). You should get roughly 80–100 tiny meatballs.
Cook the pallottine
1.
Brown them in a pan with a drizzle of olive oil.
2.
Deglaze with a small splash of white wine.
3.
Once browned, transfer them into the ragù and let them simmer together for 20–30 minutes.
Make the pasta alla chitarra
1.
Place flour on a work surface and form a well.
500 g Italian “00” flour
2.
Crack eggs into the center and beat with a fork.
5 Eggs
3.
Gradually incorporate the flour until a dough forms.
4.
Knead for about 10 minutes until smooth and elastic.
5.
Wrap and rest for 30 minutes at room temperature.
6.
Roll into sheets about 2–3 mm thick.
7.
Let the sheets dry slightly for 10–15 minutes (this helps achieve clean cuts).
8.
Place on the chitarra and press with a rolling pin to cut into square spaghetti.
Cook and assemble
1.
Bring a large pot of salted water to a boil.
2.
Cook the spaghetti for about 2–3 minutes (fresh pasta cooks quickly).
3.
Drain and toss immediately with plenty of ragù and pallottine.
4.
Finish with extra grated Parmigiano.
For
6
M
I
For the fresh pasta (spaghetti alla chitarra)
500
g
Italian “00” flour
5
Eggs, medium, room temperature
For the meat sauce (ragù teramano)
2
tbsp
Extra virgin olive oil
1
Onion, small (about 100 g), finely chopped
1
Celery stalk, finely chopped
1
Carrot, small, finely chopped
400
g
Beef shank (muscolo di manzo), in large pieces
200
g
Beef sinew / nervetti, or collagen-rich cut
2
Beef bones, optional but traditional, for flavor
120
ml
Dry white wine
1
litre
Tomato passata
1
tsp
Fine salt, adjust to taste
1/2
tsp
Black pepper
For the pallottine (tiny meatballs)
300
g
Finely minced beef
40
g
Finely grated Parmigiano Reggiano, 1/2 cup lightly packed
1/2
tsp
Fine salt
1
pinch
Freshly grated nutmeg
1
Egg, small
1
tbsp
Fine breadcrumbs, if mixture feels too soft
Only visible to you
Made it?
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Prep
55m
Cook
3h
Total
3h 55m
Ingredients
Method
Turn cooking mode on
Prepare the ragù
1.
Heat olive oil in a large heavy pot over medium heat.
2 tbsp Extra virgin olive oil
2.
Add onion, celery, and carrot. Sauté gently for 8–10 minutes until soft.
1 Onion
1 Celery stalk
1 Carrot
3.
Add beef shank, sinew, and bones. Brown very well on all sides (about 10–15 minutes). Proper browning builds flavor.
400 g Beef shank (muscolo di manzo)
200 g Beef sinew / nervetti
2 Beef bones
4.
Deglaze with white wine and let it evaporate completely.
120 ml Dry white wine
5.
Add the tomato passata. Rinse the bottle with a splash of water and add it to the pot.
1 litre Tomato passata
6.
Season with salt and pepper.
1 tsp Fine salt
1/2 tsp Black pepper
7.
Cover partially and simmer gently for 2–2½ hours, stirring occasionally. The sauce should be rich and slightly thick.
Prepare the pallottine
1.
In a bowl combine minced beef, Parmigiano, salt, nutmeg, and egg.
300 g Finely minced beef
40 g Finely grated Parmigiano Reggiano
1/2 tsp Fine salt
1 pinch Freshly grated nutmeg
1 Egg
2.
Mix gently until just combined.
3.
Shape into very small balls — about the size of a hazelnut (around 1–1.5 cm wide). You should get roughly 80–100 tiny meatballs.
Cook the pallottine
1.
Brown them in a pan with a drizzle of olive oil.
2.
Deglaze with a small splash of white wine.
3.
Once browned, transfer them into the ragù and let them simmer together for 20–30 minutes.
Make the pasta alla chitarra
1.
Place flour on a work surface and form a well.
500 g Italian “00” flour
2.
Crack eggs into the center and beat with a fork.
5 Eggs
3.
Gradually incorporate the flour until a dough forms.
4.
Knead for about 10 minutes until smooth and elastic.
5.
Wrap and rest for 30 minutes at room temperature.
6.
Roll into sheets about 2–3 mm thick.
7.
Let the sheets dry slightly for 10–15 minutes (this helps achieve clean cuts).
8.
Place on the chitarra and press with a rolling pin to cut into square spaghetti.
Cook and assemble
1.
Bring a large pot of salted water to a boil.
2.
Cook the spaghetti for about 2–3 minutes (fresh pasta cooks quickly).
3.
Drain and toss immediately with plenty of ragù and pallottine.
4.
Finish with extra grated Parmigiano.
For
6
M
I
For the fresh pasta (spaghetti alla chitarra)
500
g
Italian “00” flour
5
Eggs, medium, room temperature
For the meat sauce (ragù teramano)
2
tbsp
Extra virgin olive oil
1
Onion, small (about 100 g), finely chopped
1
Celery stalk, finely chopped
1
Carrot, small, finely chopped
400
g
Beef shank (muscolo di manzo), in large pieces
200
g
Beef sinew / nervetti, or collagen-rich cut
2
Beef bones, optional but traditional, for flavor
120
ml
Dry white wine
1
litre
Tomato passata
1
tsp
Fine salt, adjust to taste
1/2
tsp
Black pepper
For the pallottine (tiny meatballs)
300
g
Finely minced beef
40
g
Finely grated Parmigiano Reggiano, 1/2 cup lightly packed
1/2
tsp
Fine salt
1
pinch
Freshly grated nutmeg
1
Egg, small
1
tbsp
Fine breadcrumbs, if mixture feels too soft
Only visible to you
Made it?
Cancel
