Tagliatelle Al Ragù

Rating: 3.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)


The sauce:


A great pasta dish for any occasion:

Cut the mortadella and Parma ham and brown them well in a saucepan together with the minced meat. Season the meat with salt and pepper, then add the pureed vegetables and continue to gently simmer together at a gentle temperature.

======================== The tagliatelle ================== Mix the flour and the eggs to a dough and knead it without water until it is uniformly soft. Then wrap the dough in cling film and rest for half an hour.

Roll out the amount on a wooden board with a pasta walker until the dough is very thin, in about a millimeter. Dry this for about ten minutes and when the quantity dries leisurely, fold the dough evenly. Then cut lengthwise with a sharp kitchen knife into narrow strips about half a centimeter wide. Tighten the strips slightly at the end of the dough. Then put the tagliattelle in boiling water and blanch for five minutes. Drain the pasta with a sieve and add a little butter.

============================ Source =======================

Hans-Jürgen Lukaschik

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