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Tagliatelle al Ragu - Mario Batali


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Serves | Prep Time | Cook Time

Ingredients

1/2 cup olive oil
1/2 cup butter
1 cup onions, chopped small
1/2 cup celery, chopped small
1/4 cup carrots, chopped small
1/4 pound pancetta, ground (you can ask your butcher to do this)
1 pound veal
1/2 pound ground beef
1 pound ground pork
2 cups whole milk
1 cup white wine
1/2 cup tomato paste
Tagliatelle, recipe follows
Parmigiano-Reggiano
Tagliatelle:
1 3/4 to 2 cups cake flour
1 3/4 to 2 cups all-purpose flour
4 eggs


Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.


As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.


Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.


Pairs Well With


Notes

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