tagAlt.Fresh Egg Tagliatelle with Meat Ragù

Hearty Beef Ragù with Fresh Tagliatelle

Silky handmade tagliatelle meets the timeless depth of classic Italian ragù—a match made for true food lovers.
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    • ( Scored 5 on 2 reviews )

Vanessa:

I've always wanted to have a go-to recipe for a genuine Italian pasta dish, and this for sure will be one I keep. While no recipe is definitive recip...

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tagAlt.Fresh Egg Tagliatelle with Meat Ragù

Across Italy, every region boasts its own special take on the beloved Ragù sauce, a culinary tradition steeped in centuries of history. While the differences may appear subtle to the untrained palate, locals fiercely defend their versions, arguing over texture, seasoning, and even the ideal cut of meat. The heart of this dish lies in its simplicity: ground beef and pork, ripe tomatoes, a generous splash of wine, and the finest olive oil. These ingredients form a symphony of flavors that epitomize Italian comfort food.

Pairing this robust sauce with silky, golden egg tagliatelle creates a combination that's as enduring as the Italian countryside itself. Whether enjoyed in a bustling trattoria or lovingly prepared at home, this dish transports you to the heart of Italy with every bite. Best of all, achieving authentic flavor is well within reach—even for home cooks! Give our refined recipe a try, and delight your family with a meal that tastes like a celebration.

Want more inspiration for your Italian kitchen adventures? Subscribe to our newsletter for fresh recipes, the latest wine pairings, and culinary insights delivered straight to your inbox every week. Embark on your journey to living—and eating—la dolce vita!

Ingredients

for 3 servings

Traditional Meat Ragù for Tagliatelle

  • Canned tomato 350 grams
  • Ground Beef 300 grams
  • Ground Pork 100 grams
  • Yellow Onion 1
  • Carrot 1
  • Celery (Stalk) 2
  • Extra-virgin olive oil 6 table-spoon
  • Salt as needed
  • Black Pepper as needed
  • White wine 0.5 cup
  • Milk 1 cup
  • Broth as needed
  • Nutmeg as needed

Homemade Tagliatelle Dough for Meat Ragù

  • All-purpose flour 300 grams
  • Egg 3

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Preparation

for 3 servings

Step

1

Of 3

Crafting the Classic Ragù Base

Begin by peeling and finely dicing carrots, celery, and onion into 2mm cubes—precision here ensures a perfect soffritto, the foundation of countless Italian sauces. Set the vegetables aside.

Warm high-quality olive oil in a medium saucepan. Add your diced vegetables and gently sauté over medium heat for about 7 minutes, stirring often to prevent burning. Season with salt to taste, then introduce the ground beef and pork along with a generous splash of white wine.

Let the wine simmer and evaporate, infusing the meat with rich flavor. Pour in milk to add subtle sweetness and body. Once the milk is mostly absorbed by the meat, stir in tomato paste and add 2–3 ladlefuls of hot water or vegetable broth. Mix thoroughly and let the sauce simmer, covered, over low heat for approximately 40 minutes, stirring occasionally.

Once the ragù has thickened, taste and adjust seasoning with salt and freshly ground pepper as needed.

Step

2

Of 3

Mixing and Rolling Fresh Egg Tagliatelle

Heap flour onto a clean surface or into a large bowl, creating a well in the center. Crack the eggs into the well one by one.

Use a fork to gently beat the eggs, gradually incorporating flour from the edges into the center. Continue this process until the dough starts to come together, then knead by hand for about 10 minutes, until smooth and elastic.

If the dough feels sticky, sprinkle in a bit more flour. If it’s too firm, add a splash of warm water. Shape the dough into a ball and dust with flour or semolina. Cover with a cloth and let it rest for at least 30 minutes—this step is key for the dough’s texture.

After resting, roll the dough out on a lightly floured surface. Use a rolling pin to achieve the thinnest sheet possible, ideally 1mm or less. Alternatively, run the dough through a pasta machine for precision.

To form the tagliatelle, fold the dough sheet several times, dusting each layer with flour or semolina to prevent sticking, then slice into ribbons about 0.5cm wide. Gently unroll each strip and lay on a tray dusted with additional flour or semolina.

If you have a pasta machine with a tagliatelle attachment, use it to speed up the process and ensure even noodles.

Step

3

Of 3

Cooking Tagliatelle and Uniting with Ragù

Bring a large pot of salted water to a rolling boil. Add the freshly prepared tagliatelle.

Cook the pasta for 2 to 3 minutes—fresh noodles cook quickly. Drain well, reserving a bit of the cooking water.

Transfer the tagliatelle to a pan containing your simmering ragù. Toss gently to coat, adding a splash of reserved pasta water if the sauce seems too thick. This step helps bind the pasta and sauce together.

Serve immediately, piping hot, and finish with a generous sprinkle of freshly grated Parmigiano Reggiano, if desired. Buon appetito!

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

Vanessa Sunday 16th of August 2020

Italy on a fork

I've always wanted to have a go-to recipe for a genuine Italian pasta dish, and this for sure will be one I keep. While no recipe is definitive recipe since there are a million different versions, this one meets my taste buds all the way. Love how to milk softens up the bolder and tangier meat and tomato combo - it's definitely a dish intended to soothe and comfort, and it does just that.

d

david Saturday 10th of September 2022

Awesome

Made at cooking class and just made at home; was very very close to original. Thanks Mama!

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