4 Servings
Preparation: 1 hour
30 minutes
Cooking: 3-4 minutes
FOR THE TAGLIATELLE
2 cups plus 3 tbsp. (300 g) pastry flour
3 large eggs
FOR THE SAUCE
2/3 cup (160 ml) water
5 1/3 oz. (150 g) ground pork
5 1/3 oz. (150 g) ground beef
5 oz. (150 g) lard
1 1/2 oz. (40 g) carrots, chopped
1 1/2 oz. (40 g) celery, chopped
1 1/2 oz. (40 g) yellow onions, chopped
3 oz. (90 g) tomato paste
1/2 cup (100 ml) red wine
1/4 cup plus 2 3/4 tbsp. (100 ml) extravirgin olive oil
2 bay leaves
1 1/2 oz. (40 g) grated Parmigiano-Reggiano cheese, or about 1/2 cup salt and pepper
To make the pasta, combine the flour with the eggs and knead until you have a smooth, homogeneous dough. Wrap the dough in plastic wrap and refrigerate for about 30 minutes. Remove the dough from the refrigerator and, using a rolling pin or machine, roll it out into sheets about 1/25 inch (1mm) thick. Cut the sheets into strips about 1/4 inch (6-7mm) wide. Spread the tagliatelle out on a lightly floured work surface.
To make the sauce, break up the bay leaves very finely. In a pot or Dutch oven, sauté the lard, the chopped vegetables, and the bay leaves with the olive oil. When the vegetables are golden brown, add the meat and sauté on high heat. Add the red wine and cook until the liquid evaporates completely. Then lower the heat and stir in the tomato paste. Season with salt and freshly ground black pepper continue to cook on low heat for about an hour, adding a few spoonsful of water, if necessary.
Meanwhile, bring a pot of well-salted water to a boil. Cook the tagliatelle in the boiling water until al dente. Drain and pour the pasta a large bowl. Add the meat sauce, sprinkle with the Parmigiano-Reggiano, stir well, and serve.
