Tagliatelle al Ragù
ID: 4b2d92cb...
An authentic Italian masterpiece featuring fresh, handmade egg pasta tossed in a rich, slow-cooked beef and pancetta ragù. Simmered for hours and finished with a touch of milk, this dish delivers an incredibly deep, savory, and velvety flavor profile.
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🍳 調理の流れ
Finely dice the carrot, onion, celery, and pancetta, then sauté them in olive oil. → Sear the ground beef in batches in a separate hot pan until deeply browned, then combine with the vegetables. → Add red wine and reduce, then stir in tomato passata and simmer low and slow for 2 to 4 hours, finishing with milk at the end. → Make the pasta dough using 100g of flour per egg, knead until smooth, rest for 30 minutes, roll thin, and cut into 7mm ribbons. → Boil the fresh pasta for 2 minutes, then toss directly in a skillet with the ragù, pasta water, and Parmesan cheese before serving.
調理手順
簡単な手順
Finely dice the carrot, onion, celery, and pancetta, then sauté them in olive oil. → Sear the ground beef in batches in a separate hot pan until deeply browned, then combine with the vegetables. → Add red wine and reduce, then stir in tomato passata and simmer low and slow for 2 to 4 hours, finishing with milk at the end. → Make the pasta dough using 100g of flour per egg, knead until smooth, rest for 30 minutes, roll thin, and cut into 7mm ribbons. → Boil the fresh pasta for 2 minutes, then toss directly in a skillet with the ragù, pasta water, and Parmesan cheese before serving.
イントロ
An authentic Italian masterpiece featuring fresh, handmade egg pasta tossed in a rich, slow-cooked beef and pancetta ragù. Simmered for hours and finished with a touch of milk, this dish delivers an incredibly deep, savory, and velvety flavor profile.
ステップ 1
Peel and finely dice the carrot, brown onion, and celery to create the soffritto (mirepoix).
ステップ 2
Slice and finely dice the pancetta.
ステップ 3
Set a large pot/pan on medium-high heat with 3 tablespoons of olive oil. Simultaneously, preheat a separate frying pan on high heat for searing the beef.
ステップ 4
Add the diced pancetta to the olive oil pan, followed closely by the diced carrot, onion, celery, and a small pinch of salt. Sauté over medium heat until softened.
ステップ 5
Add a small amount of oil to the screaming hot dry frying pan. Sear the beef mince in small batches with a pinch of salt. Press flat and let it brown deeply to develop a rich crust (Maillard reaction).
材料リスト
重要なメモ
Searing the beef in small batches is critical to achieving the Maillard reaction (browning), which imparts a rich, deep flavor that cannot be achieved by steaming the meat all at once.
Be patient with the ragù; simmering it for at least 2 to 4 hours allows the collagen in the meat to break down, resulting in a tender texture and well-incorporated sauce.
Adding milk in the final 10 minutes cuts the acidity of the tomatoes and lends a traditional, velvety smoothness to the classic Bolognese ragù.
When preparing the pasta dough, adjust the flour slightly depending on egg size. If using smaller eggs, you will require slightly less flour to prevent the dough from becoming too dry.
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