For the Ragù:

450 gr milled beef

1 Tuscan sausage

2 tins of peeled tomatoes “pelati”

1 big onion, 1 carrot, 1 stick of celery

extra virgin olive oil

1 glass milk


salt pepper

Wash and finely chop the carrot, celery and onion. Put these into a casserole to brown together with salt, pepper and oil. Add the meat leaving the casserole uncovered, and when the meat has browned, put on the milk. When the milk has been absorbed, add the peeled tomatoes. Season with origano and pepper. Continue cooking covered for one hour  season with salt, and gently cook for another 30 min.

 For the Pasta Dough:

200gr  flour plus extra

2 eggs

pinch of salt

Place the flour in a wooden pasta board, make a well in the center. Pour the eggs into the well, and add the salt. Using a fork, work the flour into the eggs. Knead for minimum 30 minutes. (You may have to add more flour as you knead.) Wrap the dough in plastic film, and let rest for 30 minutes.

Using a pasta machine, roll the dough out into thin sheets and leave to dry for a few minutes, and then cut them into Tagliatelle  using the other side of the pasta machine.

Bring a large pot of water to a boil; add salt and the tagliatelle, and cook until the pasta is just al dente. Drain and transfer to a serving dish, and serve immediately, with the beef ragù and  Parmigiano Reggiano on the side.


Chiara Tomassetti

Comments are closed.