Tagliatelle al ragù di Nonna Lilly
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Ingredienti / Ingredients
- PASTA
- 400 g of 00 flour
- 4 eggs
- RAGU' SAUCE
- 2 beef slices 2 cm high
- 1 white onion
- 1 celery stalk
- 5 spoons of concentrated tomato paste tube
- 120 ml of oil
- 500 g of fresh pees
- 300 g of vegetal broth
- Salt
- Pepper
Preparazione / Instructions
This recipe has origins that are more ancient in our house. In fact, great-grandma Emma was used to prepare this delicious dish for the youngest of the family… Therefore, I dedicate it to her and to grandma Lilly for her ability to have handed it down to us…
PASTA
Put the flour in the middle of the table and prepare the “fountain” where to place the eggs. Mix the eggs with the flour to obtain a soft dough.
Roll out the dough with a rolling pin until it becomes 1 cm high, and then let it rest for 15 minutes covered with a linen cloth.
Help yourself with a sprinkling of flour to fold it and roll it again, then pass it into the machine and cut it into strips. The dough should be dry and not sticky.
RAGU’ SAUCE
Chop the onion and celery and put them with oil in a saucepan at high heat. Fry a little, add the meat cut in small pieces and the tomato sauce and then proceed cooking for 2 minutes. Add the shelled and raw pees with warm broth, salt and pepper, cover with a lid and leave them at low fire for 20 minutes. Remove the lid and finish cooking for other 10 minutes. Taste the cooking of the pees, which has to be “al dente”.
Prepare the water for cooking the tagliatelle in another pot. Add a handful of salt and boil.
Pour the tagliatelle and cook them “al dente”. Drain the tagliatelle and add the ragù sauce with the peas and a sprinkling of Parmesan cheese. Serve them warm.
Thank you grandma Lilly: tasting these tagliatelle and closing your eyes you can feel the positive longing for the Sundays at home with the laughter of our grandparents around the table!
Wine Princess suggests:
In order to enjoy this simple dish of the Venetian tradition, Wine Princess recommends combining a Piedmont red wine of Boca (Novara), “maggiorina”. This is a wine made from croatina, nebbiolo and other 10 native varieties of grapes of the Novara area.
The name comes from the vine implant system precisely called “maggiorina” and improved by the architect Antonelli (the designer of the Mole Antonelliana in Turin), who was born in Maggiora (Novara). The company that still maintains this kind of vine intact is Le Piane in Boca (Novara).
It is a fruity and mineral wine with the simplicity of the vine of the past. A traditional wine for a dish well handed out from the past.
Who should drink it? Who loves the simplicity of a red wine, which is also particular. Who wishes to taste the perfect result between territory and grapes in the glass, but especially who loves a rich and intense scent of fruits and medicinal herbs.
When to drink it? At lunch, combined with tasty but not complex first dishes like the tagliatelle with ragù sauce or the handmade tortellini seasoned with simple sauces.
A wonderful opportunity: when you wish to offer your guests an intense and never obvious red wine. The peculiarity of “maggiorina” with its final aroma will amaze those who are used to Piedmont red wines. A wine that is worth a trip to the vineyard and to the company Le Piane, to see how the vines can be grown in different ways. An ancient system that gives us a very actual wine!
God save the wine!