I’M COOKING IN SELF QUARANTINE. Sharing my ~authentic~ Italian recipes for “bolognese” sauce (aka ragù) and eggless fresh pasta dough…no equipment required for the tagliatelle! Also just come chat with me, I’m lonelyyyyy.
Organizations providing food to the most vulnerable:
The Boys & Girls Clubs of America:
Feeding America:
Feed the Children: feedthechildren.org
Meals on Wheels:
No Kid Hungry:
Los Angeles Food Bank (or find one in your city):
My recipe (English, Italian ingredients below if you’re interested!):
Ragù:
Ground beef (~500g/16 oz)
Celery (1-2 stalks)
Carrots (2 large)
Onion (1)
Tomato puree or sauce (~250g/8 oz)
White Wine (q.b., half to one glass)
Water (q.b.)
Olive oil (for pan)
Salt, pepper, rosemary, cayenne (to taste) (can switch rosemary for thyme, leave out cayenne, etc.)
Tagliatelle:
1.5 cups flour
~3/4 cup lukewarm water
For ragù:
Finely chop celery, onion and carrots. Add to pot with olive oil and cook for 10 min on medium heat. Add ground beef (or meat of choice), salt, pepper, rosemary, cayenne, and cook 10 min. Add white wine and cook until evaporated. Add tomato sauce/puree and water, cover, and simmer for 3 hours, checking periodically and adding more water when needed.
For tagliatelle:
Combine flour and water. Knead dough for ten minutes or until bounces back when pressed on lightly. Cover and let rest in fridge for 30 minutes. Roll out dough and cut pasta. Add salt and pasta to boiling water, cook for 5 minutes or until al dente.
Ingredienti:
Ragù:
Carne macinato (500g)
Sedano (1 gambo)
Cipolla (1)
Carote (2)
Passata di pomodoro (250g)
Vino bianco (~un bicchiere)
Olio extravergine d’oliva (1 cucchiaio)
Acqua (q.b.)
Sale, pepe, rosmarino, peperoncino (q.b.)
Tagliatelle:
500g farino (tipo 00/semola rimacinata di grano duro)
250g acqua tiepida