Handmade Tagliatelle with Bolognese Ragu and Fresh Arugula Salad

Handmade Tagliatelle with Bolognese Ragu and Fresh Arugula Salad

Experience the true essence of Bolognese with a rich, slow-simmered meat ragu served over delicate, freshly made tagliatelle, perfectly complemented by a simple, bright arugula salad.

Dietary

Tags

Ingredients

Instructions

  1. To make the pasta dough: Form a well with 1/2 cup all-purpose flour on a clean work surface. Crack the large egg yolk into the center, add 1 teaspoon water, and 1/8 teaspoon salt. Using a fork, gently whisk the egg mixture, slowly incorporating flour from the inner rim of the well.
  2. Once a shaggy dough forms, use your hands to knead for 8-10 minutes until smooth and elastic. If too sticky, add a tiny bit more flour; if too dry, a tiny drop of water. Wrap the dough tightly in plastic wrap and let rest at room temperature for at least 30 minutes.
  3. Meanwhile, start the Bolognese ragu. Heat 1 tablespoon olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the finely diced pancetta and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon, leaving rendered fat.
  4. Add the finely diced yellow onion, carrot, and celery stalk to the pot. Sauté until softened, about 8-10 minutes.
  5. Increase heat to medium-high. Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a spoon, until browned, about 8-10 minutes. Drain any excess fat.
  6. Pour in 1/4 cup dry white wine, scraping up any browned bits from the bottom. Let it simmer until almost completely evaporated, about 3-5 minutes.
  7. Stir in the canned crushed tomatoes, 1/4 cup whole milk, 1/2 cup chicken broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and freshly grated nutmeg. Bring to a gentle simmer.
  8. Reduce heat to low, cover, and simmer for at least 2 hours (and up to 3-4 hours for deeper flavor), stirring occasionally. If the sauce becomes too thick, add a splash more chicken broth. The ragu should be thick and rich.
  9. When the ragu is nearly done, roll out the pasta dough. Lightly flour your work surface and dough. Using a pasta machine or rolling pin, roll the dough as thinly as possible (to setting 6 or 7 on most machines).
  10. Cut the rolled dough into 1/2-inch wide strips for tagliatelle. Toss the fresh pasta lightly with a bit of flour to prevent sticking.
  11. Bring a small pot of generously salted water to a rolling boil. Cook the fresh tagliatelle for 2-3 minutes, or until al dente. Reserve about 1/4 cup of the pasta cooking water before draining.
  12. Drain the pasta. Add the cooked tagliatelle directly to the pot with the Bolognese ragu. Add the reserved crispy pancetta and 1 tablespoon shaved Parmesan cheese. Toss to combine, adding a splash of the reserved pasta water if the sauce is too thick.
  13. Prepare the arugula salad. In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Combine arugula and halved cherry tomatoes in a separate bowl. Toss with the dressing.
  14. Serve the tagliatelle with Bolognese immediately, topped with the remaining 1 tablespoon shaved Parmesan cheese (optional, if desired), alongside the fresh arugula salad.

Notes

Using a stand mixer with a pasta attachment makes rolling and cutting much easier. If you don't have a pasta machine, a long rolling pin and strong arms will work! The ragu improves with time, so it can be made a day in advance and gently reheated. If you prefer a simpler meal, store-bought fresh tagliatelle can be used, though it won't be as 'hard' of a difficulty.

Nutrition (per serving)