Beef (skirt, chuck, brisket, plate or flank)~300 gest.
Onion~1 mediumest.
Carrot~1 mediumest.
Celery~2 stalksest.
Red or white wine~1 cupest.
Tomato purée½ can
Vegetable stock~2 cupsest.
Salt~1 tspest.
All-purpose flour~2½ cupsest.
Eggs~4est.
Steps
1
Cut the fresh pork belly into small pieces.
2
Finely chop the onion, carrot, and celery by hand (do not use a food processor). Sauté them in a pan until soft but not browned.
3
Grind the beef coarsely using a meat grinder, then add it to the vegetable mixture. Increase the heat and cook the beef.
4
Deglaze the pan with wine (red or white), allowing all the liquid to evaporate so only the wine flavor remains.
5
Add half a can of tomato purée and stir well.
6
Reduce heat to low and simmer the sauce for about 2 hours, checking regularly. Add vegetable stock or water as needed to prevent the mixture from drying out.
7
Season the sauce with salt towards the end of cooking.
8
Prepare fresh pasta dough using flour and eggs, knead it, then let it rest in the refrigerator for 20-30 minutes.
9
Roll out the dough and cut it into tagliatelle sheets approximately 7 mm thick.
10
Cook the fresh pasta in boiling salted water for 1-2 minutes until al dente.
11
Transfer the cooked pasta to the ragù sauce and add a ladle of starchy pasta water. Toss vigorously until the pasta and sauce emulsify together into a cohesive dish.
PrimedTableBETA
