Handmade tagliatelle with ragú Napoletano
Hand rolled and cut tagliatelle with ragú Napoletano (Cook like an Italian)
Put some time aside and make both the pasta and the rich ragu from scratch. It’s a bit of work, but it’s also well worth it.
Serves
4-6
Preparation
45min
Cooking
7hr
Ingredients
-
50 ml 1 3/4 oz extra-virgin olive oil
-
2 large French shallots or 1 small brown onion
-
400 g 14 oz chuck steak, cut into chunks
-
200 g 7 oz beef cheeks
-
300 g 10 oz pork ribs
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200 ml 6 3/4 oz red wine
-
1 tbsp tomato paste
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1½ litres 6 1/4 cups passata
-
sea salt, to taste
Pasta
-
400 g 3 1/4 cups “00“pasta flour
-
4 eggs
-
pinch of salt
-
semola (durum wheat flour), for dusting
To serve
-
grated parmesan
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