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Tagliatelle/Tagliolini & Ragu di Carne

A delicious marriage of handmade pasta & a delicate meat sauce. The pasta makes a beautiful bed for any delectable sauce and the Ragù di Carne a wonderful accompaniment to any handmade pasta.

Prep Time: less than 2 hours
Cooking Time: a bit more than an hour
Serves: 4 - 6
Flameware: Casserole

Ingredients

  • The Pasta

  • 140 g /5 oz hard wheat semolina
  • 2 eggs
  • 140 g /5 oz flour
  • salt

  • The Meat Sauce/Ragù di Carne

  • 200 g /7 oz ground beef, grass fed & local
  • 1 carrot
  • 1 celery stem
  • 1 onion
  • .5L/ 2 cups + 2 TBL tomato juice
  • ½ glass red wine
  • Olive Oil (the best you have)
  • Salt & Pepper to taste

  • Seasonal Aromatics

  • Bay leaves, Juniper berries, Cloves, Marjoram, Basil, Rosemary, Thyme

Cooking Instructions

The Pasta

Blend the flour and the hard wheat semolina with eggs and salt in a ceramic bowl.  Knead for several minutes.  

Cover with a towel and rest it for half an hour.

Use the pasta machine or hand-cut to make thin pasta strips, then cut into tagliatelle or tagliolini size.

Boil the pasta in hot salted water for just a few minutes.

The Meat Sauce/Ragù di Carne

Wash the carrot and the celery, peel the onion and cut all the vegetables in tiny pieces.  

Put them in a Cook on Clay Casserole/Stovetop Pot with some olive oil and brown.  Add the ground beef.  Brown the meat and pour in half cup of wine.

When the wine is evaporated, add the tomato juice and cook for at least one hour.

According to the season you can aromatize with bay leaves, juniper berries, cloves, marjoram, basil, rosemary, thyme . . .

Pour the meat sauce a little at a time over the pasta & gently toss.

This recipe was printed from http://coockonclay.com

Recipe Submitted by Lucia Zucconi

About Lucia Zucconi

Chef Lucia Zucconi, born in Florence, Italy, is a fabulous chef who lives and works in Tuscany. All her recipes are made from fresh, seasonal, and organic ingredients. Lucia conducts cooking classes throughout Tuscany for Italian and foreign tourists. She continues to develop her expertise by attending culinary classes and learning cooking techniques of the Slow Food Movement. Lucia is a member of the Italian Association of the Slow Food Movement. Lucia uses her set of Cook on Clay pots to try many of her favorite recipes and is thrilled with how evenly they cook and how well they perform compared to her metal pots in browning, quality of even heat, retaining flavors, and ease of clean-up.



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