tagliatelle fatte in casa con ragu' bianco

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by making the pasta dough: combine 2 eggs, 250 g of flour (half durum wheat and half all-purpose), a pinch of salt, and a bit of water.

Knead the mixture until it forms a smooth dough.

Wrap the dough in plastic wrap and let it rest for 10-15 minutes.

For the sauce, prepare 300 g of ground beef, extra virgin olive oil, nutmeg, salt, 1 onion, 1 clove of garlic, 2 small carrots or 1 large carrot, rosemary, 1 bay leaf, sage, and parsley.

In a pan, heat some extra virgin olive oil and add half a clove of garlic.

Sauté for 2-3 minutes, then add the ground beef and cook until browned.

Pour in some white wine and let it evaporate, then add the bay leaf, rosemary, and other seasonings.

Cook for 5-10 minutes, adding a bit of water if necessary until the sauce is ready.

Boil water in a pot for the pasta, adding a handful of salt.

Roll out the rested dough using a pasta machine, starting with the smooth side and gradually adjusting the thickness.

Cut the rolled dough into tagliatelle strips, dusting with flour to prevent sticking.

Cook the tagliatelle in boiling water for 2-3 minutes, then drain.

Add the cooked pasta to the sauce, mixing well and adding a bit of pasta cooking water if needed.

Finish with a drizzle of extra virgin olive oil and serve with grated pecorino cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens