* 500g/18oz stewing beef, cut into very small pieces (or minced beef if in a hurry) * 250g Pancetta or bacon * 1 onion * 1 carrot * 1 celery stalk * 2tbs tomato paste * 100ml/~1/2cup dry red wine * 100ml milk * butter, olive oil * salt, pepper
**Method**
*Ragù*
1. Cut the beef and the bacon into very small pieces. Finely chop the veg. 2. In a pan, medium-heat some butter and oil, and sautée the pancetta and vegetables for 5 minutes. Turn up the heat, add the beef and brown it all over (add the beef in batches – if the pan is crowded, the meat releases too much water, and will cook instead of fry). Season with salt and pepper. 3. Add the red wine (and some water if the meat isn’t fully covered by liquid), lower the heat and simmer (no lid) the sauce for at least 4 hours (during which, add water when necessary). 4. When you have a thick stew, add the milk and simmer for 20 more minutes.
*Tagliatelle*
1. Place 180g of the 00 flour onto a large wooden board. Pour the remaining 20g of flour into a small bowl, ready to use if necessary. 2. Shape the flour into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle. 3. Using a fork, lightly beat the eggs, then mix in the flour a little at time. It is essential that the flour is gradually beaten into the eggs to ensure the walls of the volcano don’t break too soon. Add the reserved 20g of flour if the dough is too moist. 4. Bring the mixture together with a spatula and your hands until you obtain a consistent ball of dough. Work the dough with the heel of your hand for 10–15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes. 5. Dust a wooden board with 1 tbsp of flour. Unwrap the dough and flatten it with a rolling pin. Roll out the dough into thin pasta sheets, less than 1mm thick. 6.To cut the pasta sheets into tagliatelle, roll the sheets up and cut into large ¾cm strips. Unravel the cut tagliatelle strips and twirl into little nests. Dust the nests liberally with flour to stop them from sticking.
Cook your pasta, drain the pot but keep a bit of the cooking water in it. Add some sauce and mix. Serve each portion of sauce-covered noodles with more sauce on top.
WasabiFun825
What can I use instead of 250gm of pancetta or bacon?? I don’t take beef or pork in any form so I will replace the 500gm of beef with 500gm of lamb.
2 Comments
**Ingredients**
* 500g/18oz stewing beef, cut into very small pieces (or minced beef if in a hurry)
* 250g Pancetta or bacon
* 1 onion
* 1 carrot
* 1 celery stalk
* 2tbs tomato paste
* 100ml/~1/2cup dry red wine
* 100ml milk
* butter, olive oil
* salt, pepper
**Method**
*Ragù*
1. Cut the beef and the bacon into very small pieces. Finely chop the veg.
2. In a pan, medium-heat some butter and oil, and sautée the pancetta and vegetables for 5 minutes. Turn up the heat, add the beef and brown it all over (add the beef in batches – if the pan is crowded, the meat releases too much water, and will cook instead of fry). Season with salt and pepper.
3. Add the red wine (and some water if the meat isn’t fully covered by liquid), lower the heat and simmer (no lid) the sauce for at least 4 hours (during which, add water when necessary).
4. When you have a thick stew, add the milk and simmer for 20 more minutes.
*Tagliatelle*
1. Place 180g of the 00 flour onto a large wooden board. Pour the remaining 20g of flour into a small bowl, ready to use if necessary.
2. Shape the flour into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle.
3. Using a fork, lightly beat the eggs, then mix in the flour a little at time. It is essential that the flour is gradually beaten into the eggs to ensure the walls of the volcano don’t break too soon. Add the reserved 20g of flour if the dough is too moist.
4. Bring the mixture together with a spatula and your hands until you obtain a consistent ball of dough. Work the dough with the heel of your hand for 10–15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes.
5. Dust a wooden board with 1 tbsp of flour. Unwrap the dough and flatten it with a rolling pin. Roll out the dough into thin pasta sheets, less than 1mm thick.
6.To cut the pasta sheets into tagliatelle, roll the sheets up and cut into large ¾cm strips. Unravel the cut tagliatelle strips and twirl into little nests. Dust the nests liberally with flour to stop them from sticking.
[via greatitalianchefs.com](https://www.greatitalianchefs.com/recipes/homemade-tagliatelle-recipe)
*To Serve*
Cook your pasta, drain the pot but keep a bit of the cooking water in it. Add some sauce and mix. Serve each portion of sauce-covered noodles with more sauce on top.
What can I use instead of 250gm of pancetta or bacon?? I don’t take beef or pork in any form so I will replace the 500gm of beef with 500gm of lamb.