Tagliatelle with ragù

Ingredients

• Wheat flour, all-purpose 400 g
• Whole egg, fresh 200 g 4 eggs
• Ground beef, 80% lean 400 g
• Tomato passata 400 g
• Tomato paste 60 g
• Fresh onion 60 g
• Carrot, raw 60 g
• Celery, raw 60 g
• Red table wine 100 g
• Parmesan, hard 80 g grated
• Extra virgin olive oil 20 g
• Fine salt 8 g
• Black pepper, ground 2 g

Steps

1. 1 Knead the flour and eggs.

   4 min · speed 1 · dough

2. 2 Rest for 30 minutes, roll out and cut the tagliatelle.

3. 3 Chop the onion, carrot and celery.

   5 sec · speed 5

4. 4 Add the oil and saute the chopped vegetables, without the measuring cup.

   3 min · 100 °C · speed 1 · reverse

5. 5 Add the beef and brown it.

   5 min · 100 °C · speed 1 · reverse

6. 6 Deglaze with the red wine.

   2 min · 100 °C · speed 1 · reverse

7. 7 Add the passata, tomato paste, salt and pepper and cook the ragù.

   40 min · 100 °C · speed 1 · reverse

8. 8 Cook the tagliatelle in salted water and drain them.

9. 9 Toss with the ragù and the Parmesan.

Nutrition