Tagliatelle with a quick ragu sauce Recipe

Fresh tagliatelle pasta served with a beef and pork ragu made with onion, carrot, celery, tomato and bacon.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(13 votes) 4.6/5

Les ingrédients

Pour people
  • Unsalted butter : 60 g
  • Onion(s) : 1 whole
  • Stick(s) of celery : 2 whole
  • Carrot(s) : 2 whole
  • Bacon cube(s) : 100 g
  • Minced beef : 250 g
  • Pork mince : 250 g
  • Dried oregano : 2 g
  • Dry white wine : 120 ml
  • Semi-skimmed milk : 180 ml
  • Tinned peeled tomatoes : 1 whole
  • Beef stock : 150 ml
  • Grated parmesan : 100 g
  • Part one of the recipe
  • 00 pasta flour : 450 g
  • Whole egg(s) : 2 whole
  • Egg yolk(s) : 10 whole
  • Semi-skimmed milk : 30 ml
  • Olive oil : 20 ml


  • ETAPE 1

    Tip the flour into a bowl or onto the table. Make a well in the centre. Whisk the eggs and yolks lightly with a fork, then add the milk and olive oil. Pour this mixture into the well and mix in a circular motion with a fork. Keep mixing to gradually draw in the flour from the sides of the well until the eggs have taken in all the flour and the mixture forms a 'ball'. (You may need a little extra beaten egg).

    Continue to work the flour and egg together with one hand until you have a soft but not sticky dough. Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary.

    Wrap in clingfilm and leave to rest at room temperature for at least 30 minutes.

    Once the pasta is rested, dust the work surface with flour and roll the pasta ball into a rectangular shape using a rolling pin. Roll it to a thickness of about 3mm.

    Set the pasta rolling machine to zero and roll the pasta through the machine twice. Fold the pasta in half, adjust the machine to setting number 1 and roll the pasta through twice again. Repeat this process at every setting until you reach the required thickness of the pasta.


    Peel the carrot and the onion and then cut into small dice. Wash the celery and then cut into small dice.

    Heat a saucepan and melt the butter. Add the bacon to the pan and cook for 1 minute before adding the onion, carrot and celery. Cook until soft and then add the minced beef, minced pork and the oregano. Season with salt and pepper and cook until the meat has browned.

    Once the meat has browned, add the white wine and allow to reduce. Add the milk to the pan, bring to the boil and simmer for 5 minutes. Add the chopped tomatoes and half of the stock. Bring back to the boil and simmer for 12 minutes. Keep adding stock as necessary.

    While the sauce is cooking, cook the pasta to al dente in salted boiling water. Drain once cooked.

    Top the tagliatelle with the sauce and finish with the parmesan cheese to serve.

Chef's tip

«Once the pasta is cooked and drained, stir in a little olive oil. This will add flavour and keep the pasta nice and shiny.»

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