Pasta Grannies share Alba's recipe for tagliatelle al ragu

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and lower in fat.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

Scramble 1 egg in a bowl.

Add 100 grams of zero zero flour to the scrambled egg and mix.

Knead the dough for 10 minutes until it becomes smooth.

Let the dough rest for 30 minutes.

In a pan, fry the pancetta until crispy.

Add a mixture of chopped onion, celery, and carrot to the pan and cook until softened.

Add the minced beef and minced pork to the pan and cook until browned.

Instead of red wine, pour in full fat milk.

Add 2 tins of whole cherry tomatoes, crushing them slightly as you add them.

Add tomato concentrate to the pan and mix well.

Let the ragu simmer gently for a couple of hours.

Roll out the rested dough until it is thin enough to see the tablecloth through it.

If the pasta is too soft, sprinkle grated parmigiano over it.

Roll the dough up for cutting into tagliatelle.

Cook the tagliatelle in boiling water for a couple of minutes until done.

Mix the cooked tagliatelle with the ragu and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens