Tagliatelle with ragù sauce
Tagliatelle belle lunghe (nice and long) as Artusi suggests, to show the skill of whoever prepared it because the longer this pasta is, the more pride it brings the Italians at the table. A symbol of the cuisine of Emilia-Romagna, the secret lies in the fact that every household has its own way of preparing this type of pasta. Some make it slightly wider, others narrower, but it is always served with a rich meat sauce which has been slow-cooked for many hours, making it a true icon of tradition and conviviality. During our course, you'll learn how to make homemade tagliatelle and prepare a delicious ragù, just as we do at Casa Artusi in Romagna.
Perfect for Sunday lunches and special occasions, tagliatelle al ragù will delight your guests with its authentic flavour.
- Duration
- 3 hours (for the ragù)
- Difficulty
- 3-5
Ingredients
For the bolognese ragù sauce (to season at least 600g of tagliatelle):
- 1 small onion
- 1 carrot
- 1 celery stalk
- 150g ground pancetta
- 350g beef diaphragm
- ½ glass of red wine
- 300ml tomato purée
- 50g tomato paste
- Extra virgin olive oil to taste
- Salt and pepper to taste
Tools
- 2-handled non-stick saucepan
- cutting board
- kitchen spoon
- kitchen tongs
- mincing knife
- non-stick pan
- pasta cooker
- potato peeler
- saw knife
Start Cooking
Lesson 1
1. Preparation of the Ragù
Lesson 2
2. Puff Pastry
Lesson 3
3. Cutting the Tagliatelle
Lesson 4
4. Cooking and Plating
Lesson 5
5. The Story. The Tagliatelle
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