300gramsground beef Ground flank, sirloin, or chuck beef
½glassred wine the rest for the chef
Sfoglia (egg pasta) Tagliatelle
60 gramsegg (Italian eggs are huge and are bright beautiful yellow because of the corn that the chickens eat. Normal eggs are smaller than Italian eggs so you might have to use 1.5 eggs- weigh your eggs)
Measurements by weights were very important for this dish. Finely chop onion, carrot, celery and place in a sauce pan to cook with about 3 tablespoons of olive oil for about 10 minutes or until the vegetables are tender and translucent.
Add the pancetta and cook on low heat for about 10 minutes
Add the ground beef and brown.
Stir in the wine and let simmer on low until the wine completely evaporates.
Add the canned diced tomatoes and cover and simmer of low heat for about 40 minutes. Remember to gently stir the ragu about every 10 minutes and give it a little love.
Now add the milk and stir until incorporated for a minute or two and then turn off the burner. Set aside while you finish making your pasta by hand.
Sfoglia (egg pasta) Tagliatelle
Place your flour on your wooden board and make a well for the eggs. Leave a little of the flour on the side to work into the dough later a little at a time.
Use a fork to scramble the eggs and stir them in slowly to absorb the flour.
When the dough becomes thick enough, you can start to work the dough gently pressing it with your palms. After each movement, turn it upside and repeat with working the dough gently with your palms of your hands.
Depending on the humidity, you can start to add just little bits of flour at a time until the dough gets to the perfect consistency. After kneading the dough for about 15-20 minutes your dough will thick and will spring back when you poke it. Set aside your dough under a bowl, protected from air, for at least 20 minutes to rest.
check consistency of dough, if too wet or too dry work again accordingly.
Place a little flour on your wooden work surface and place the round dough on top in the middle of your wooden board and flatten gently with your hand. Dust your dough with flour. Use the floured wooden spatula starting at the center of the dough and roll dough gently outwards.
Repeat the movements of rolling the dough outwards twice and then turn your dough and repeat the process. This is a very difficult process as you do not want to tear the dough and you must get the dough very thin. At some point in time, you must start to use your rolling-pin to move the dough in a counter clock wise direction to finish out the rolling process. (Gently place the dough over the edge of the rolling-pin and roll it up part way and then move the dough sheet 90 degrees counterclockwise and restart the rolling process) The goal is to be able to see through the dough. My benchmark was to be able to read Gabriella's name on her apron through the dough and then I would know that my dough was at the correct thickness.
Cutting the Tagliatelle egg pasta: Fold the dough over on itself about 4 times in a multi layer cylinder, in about flat 3 inch segment. With a very sharp knife, cut 7-8mm wide pasta noodles. Keep your knife straight up and down. Scraps or shorter noodles can be kept for soups or other dishes.
Grab about 5-6 strings of Tagliatelle pasta and wrap gently around your palms and set aside and repeat with the remaining pasta. (At this point the pasta can be used fresh in the dish or if you want you can dry the pasta and use for later)
In a pan of salted boiling water, add your Tagliatelle pasta and cook for about 2 minutes or until aldente. Remove pasta from boiling water.
Put pasta is a large pan with some of your Ragu all Bolognese sauce and a bit of your pasta water and stir just until incorporated.
Serve Tagliatelle Alla Bolognese with a grating of fresh Parmesan and enjoy the homemade goodness.
This is a recipe that you want to use metric measurements and a scale. Very Important. Please note that Italian eggs are much large than the USA large eggs. The ratio of Italian egg to USA eggs is about 1 to 1.5 for the best results.