Traditional recipes

Tagliatella tradizionale con ragù di chianina

Tagliatella tradizionale con ragù di chianina

(Traditional tagliatelle with Chianina ragout)


For the pasta:
400 g soft wheat flour
4 eggs

For the ragout:
250 g ground Chianina beef
50 g ground pork
1 minced sausage
2-3 beef bones
500 g peeled tomatoes
1 glass white wine
1 stick of celery
1 carrot
1 onion
Extra-virgin olive oil
Bay leaf


To make the ragout, sauté all the finely-chopped vegetables over a high heat with two tablespoons of oil. When the mixture begins to sizzle, add all the chopped meat and brown for a few minutes. Add a dash of wine and continue cooking, adding the herbs, bones, peeled tomatoes and a little salt and pepper. Cook over a low heat for about an hour and a half, adding a little liquid if the sauce becomes too dry.

To make the pasta, mix the flour and eggs and knead for about 10 minutes, first using a wooden spoon and then by hand, until the dough is smooth and even.  Roll out with a rolling pin, and leave to rest for a few minutes. Add plenty of flour, then roll up the dough to form a tube shape. Cut into 1 cm strips using a sharp knife.  Unroll the tube and arrange the strips onto a floured surface.

When the sauce is cooked, remove the bones, boil the tagliatelle in plenty of salted water, drain and sauté in the pan of sauce for a few minutes, stirring frequently.