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Tagliatelle with braised beef ragu
Tagliatelle with braised beef ragu
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Prep Time:
100 minutes
Cook Time:
135 minutes
Total Time:
235 minutes
Indulge in Curtis Stone's comforting beef ragu with handcrafted pasta for a satisfying winter dish.
Ingredients:
  • 500g beef blade steaks, cut into 2cm pieces
  • 1 small brown onion, thinly sliced
  • 200g Swiss brown mushrooms, brushed, thickly sliced
  • 2 garlic cloves, smashed
  • 80 ml red wine
  • 800g tomato
  • 240 ml chicken stock
  • Parmesan cheese, for grating
  • 20.00 ml fresh oregano leaves
  • 225g (about 1 2/3 cups) 00 flour, plus more for dusting
  • 3 large egg yolks (about 50g)
  • 2 large eggs (about 100g), beaten
  • 4.60 gm olive oil
  • 0.60 gm sea salt
Instructions:
  • Create a mound of flour on a clean work surface, then form a well in the center. Add eggs, oil, and salt into the well. Gradually mix the wet ingredients into the dry ones using a fork until dough comes together.
  • Knead dough for 10 minutes until gluten is developed, then wrap in plastic wrap and refrigerate for 1 hour.
  • Prepare the ragu: Season the beef with salt and pepper. In a large casserole over high heat, heat oil. Add the beef and cook, stirring, for about 8 mins until browned on all sides. Mix in the onions, mushrooms, and garlic and cook for around 3 mins until the vegetables soften slightly. Pour in the wine and cook for about 1 min until mostly reduced. Add tomatoes and stock, bringing it to a simmer. Cover and let it simmer over low heat for approximately 2 hours until the beef is fork-tender and starting to fall apart. Season the ragu with salt and pepper to taste.
  • As the ragu simmers, prepare the pasta: Divide the dough into 2 portions. Take one portion and dust it with flour, then shape it into a rectangle by hand. Pass the dough through the widest setting of a pasta maker. Fold it into thirds and repeat this process about 4 times, ensuring to sprinkle flour on the folded dough between each run through the machine. This technique helps to knead the dough and improve its elasticity.
  • Gradually decrease the space between rollers until the dough is 1.5mm thin. Roll the dough through this setting once more. Place the dough sheets on a lightly floured surface and trim them to match the width of the baking trays.
  • Cut the dough into 1cm-wide strips using a sharp knife or pasta cutting attachment. Line a baking tray with baking paper, lightly dust with flour, then arrange the noodles in a single layer. Place another piece of baking paper on top. Repeat this process for additional layers of pasta, but do not exceed two layers per baking tray. Allow the tagliatelle to rest in a cool, dry place until ready to serve.
  • Once the ragu is ready, prepare a pot of generously salted boiling water. Cook the pasta until it is al dente (about 1 minute for fresh pasta and 6 minutes for dried pasta). Drain the pasta, saving 1/2 cup of the starchy pasta water.
  • Combine pasta with ragu and cook briefly, adding pasta water if needed. Season with salt and pepper. Serve pasta in bowls and top with freshly grated cheese, oregano, and enjoy.

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