Tagliatelle and Lamb Ragù

Ingredients

• 100 g TRULY Extra Virgin Olive Oil (For the lamb ragù)
• 1 kg American lamb, ground
• 400 g Yellow onions (Chopped)
• 200 g Carrots (Finely chopped)
• 150 g Celery (Chopped)
• 20 g Garlic (Minced)
• 1 kg Tomatoes
• 2 g Black peppercorns (Ground)
• 1 g Cinnamon (Ground)
• 3 Cloves (Ground)
• 0.5 clove Nutmeg (Ground)
• 500 g Sangiovese wine
• 500 g Whole milk
• 40 g Parsley (Chopped)
• 20 g Sage (Chopped)
• 4 Bay leaves
• Kosher salt (For the ragù, to taste)
• 200 g 00 pasta flour (For the dough)
• 1 Egg (For the dough)
• 3 Egg yolks (For the dough)
• Semolina flour (For coating the tagliatelle)
• Kosher salt (For the pasta water; season heavily)
• 115 g Tagliatelle (Fresh tagliatelle; amount used per serving)
• 5 g Parmigiano Reggiano (24-month-aged, grated; for assembling and serving)
• 120 g Lamb ragù (Reserved ragù used per serving)
• 10 g Pecorino Romano (Grated; for finishing)
• Water (Add to thin the ragù if needed and reserve pasta water)

Steps

1. 1

   For the lamb ragù, heat the olive oil in a saucepan over medium heat.

2. 2

   Add the ground lamb and cook until browned. Remove the lamb with a slotted spoon and transfer it to a nonreactive container; set aside.

3. 3

   Add the chopped onions, carrots, celery, and minced garlic to the same pan. Reduce the heat and cook for 1 hour, or until the vegetables are softened and the alliums are caramelized.

4. 4

   Purée the tomatoes in a blender until smooth, then strain the purée and set it aside.

5. 5

   Add the ground black peppercorns, cinnamon, ground cloves, and ground nutmeg to the pan. Stir to incorporate and cook for 2 minutes.

6. 6

   Deglaze the pan with the Sangiovese wine and cook until the alcohol has dissipated.

7. 7

   Stir in the strained tomato purée, whole milk, chopped parsley, chopped sage, and bay leaves.

8. 8

   Cook the ragù for 2 hours, adding water to thin it if needed.

9. 9

   Remove and discard the bay leaves. Stir the reserved browned lamb back into the ragù and season with kosher salt.

10. 10

    Transfer the ragù to an airtight container and refrigerate.

11. 11

    For the dough, add the 00 pasta flour, egg, and egg yolks to a large mixing bowl. Mix until the dough comes together.

12. 12

    Transfer the dough to a lightly floured work surface and knead for 5 minutes, or until smooth and elastic.

13. 13

    Wrap the dough in plastic wrap and let it sit for 1 hour at room temperature.

14. 14

    Using a pasta sheeter, roll out the dough until it is 1.5 millimeters thick.

15. 15

    On a lightly floured work surface, cut the dough lengthwise into 30-centimeter-long strips.

16. 16

    Lightly coat the strips with semolina flour. Transfer the tagliatelle to an airtight container and refrigerate.

17. 17

    To assemble and serve, bring a pot of water to a boil over medium-high heat. Season the water heavily with kosher salt.

18. 18

    Add 115 g of tagliatelle and cook for 1 minute. Reserve some of the pasta water before draining or transferring the pasta.

19. 19

    In a sauté pan over low heat, add the grated Parmigiano Reggiano and 120 g of lamb ragù.

20. 20

    Using tongs, transfer the cooked tagliatelle to the sauté pan. Add a splash of reserved pasta water.

21. 21

    Increase the heat and sauté for 20 seconds, or until the sauce is fully emulsified.

22. 22

    Transfer the pasta and sauce to a serving bowl and finish with the grated Pecorino Romano.

Notes

The source does not state a total yield. The ragù and fresh pasta are refrigerated before final assembly; no refrigeration duration is specified. The source specifies 115 g tagliatelle and 120 g ragù for the final serving, so servings are estimated from the batch quantities.

Nutrition per serving

• main
• pasta
• Italian
• fresh pasta
• slow-cooked
• meat
• dinner