Nothing complicated or sophisticated, but certainly tasty: tagliatelle with meat sauce!
Ingredients for the noodles:
300 00 grams of flour
1 pinch of salt
The rule for noodles is always this: 1 egg per 100 grams of flour. Also keep some flour aside for dusting.
Once the dough is obtained, let it rest for 1 hour. After that you can roll the dough (by hand or machine) and when it reaches about 0,5 mm, dust it again with flour and roll it up on itself. Now you can cut it into strips just under 1cm wide.
How do you cook? You need 1 liter of water for every 100 grams of pasta. The pasta is brought to the boil and waits for it to “come to the surface”; it only takes a few minutes
Ingredients for the ragù:
1 bottle of tomato puree (700 gr)
300 gr of beef pulp
150 minced raw ham or mortadella (according to taste)
1 medium onion
½ glass of dry white wine
extra virgin olive oil, salt and pepper to taste
In a large pot, sauté the finely chopped onion, carrot and celery. Add the minced meat and crumble it well with a wooden spoon. When all the liquid part has evaporated, add the white wine and let it evaporate. Add salt and pepper and then let it simmer for at least 2 hours.
Voila now you can serve!
You do not have time? Don't worry, we have everything:
and the ragù!
Now you just have to taste!