Tagliatelle al ragù

Preparation steps

• The preparation of ragùa begins with the preparation of the soffritt: Chop the onion, carrot and celery stalk as finely as possible. Put butter in a deeper bowl, add chopped vegetables, fresh sausage meat or chopped bacon and simmer over low heat, stirring often, for about 10 minutes. Vegetables should be softened, but not burnt.
• Heat a little tablespoon of olive oil in a pan. Add the meat and fry it while shaking with a fork. If the meat releases a lot of water and / or fat, drain it.
• Add the fried meat to the bowl with the soffritt, sauté briefly together, add salt and pepper if desired. Add the wine and increase the heat a little. Allow the wine to evaporate completely. Dilute the tomato concentrate with a little hot stock and add to the meat. Add fragrant herbs as desired (make a fragrant bouquet and wrap it first in a leek leaf and then tie with kitchen twine so you can easily take them out at the end), or just a couple of bay leaves and a couple of cloves. Drizzle with the stock so that the meat is covered, no more. Cook covered over low heat for 3 hours (do not shorten). Stir from time to time and add foundation as needed. Add the milk about halfway through cooking.
• In Bologna, ragù is always served with tagliatelle, never with spaghetti (according to tradition, spaghetti was always served with tuna sauce), but also with tortellini.
• Tagliatelle: Sift the flour onto a board / work surface and make a hole in the middle. Put eggs in it.
• Beat the eggs lightly with a fork and add the surrounding flour.
• Next, knead the dough with your hands. Mix it well. The dough will be a confirmation, but so it should be, it should not be sticky.
• Wrap it in cling film and let it rest for 1/2 hour.
• Roll out a thin dough with a hand roller or on a pasta machine. If working by hand, make sure the dough is always well floured below and above. Place the roller in the middle and push it away from you. Turn the dough 45 ° and repeat in a circle. Turn the dough constantly so that it does not stick, and do not roll back but only from half a circle upwards.
• When you have rolled out the dough thinly enough, flour it and roll it into a roll and cut it. Shake the tagliatelle and let it dry just a little if you are going to cook them right away. Otherwise, store in the refrigerator or allow to air dry completely.
• Cook the tagliatelle in plenty of salted boiling water. For fresh tagliatelle, just a few minutes will suffice. Drain them and immediately add to the bowl with the ragout. Heat everything together on the fire and serve immediately.