Pork Ragù with Black Pepper Tagliatelle

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a pot over a medium-high heat, then add some oil. Remove the skin from the sausages and break up into small chunks. Add the sausage chunks and brown all over, then reserve. Deglaze the pot with red wine, then reserve the drippings.

Step 2

Meanwhile, prepare the sofrito. Using the weight of the onion as a guide, prepare celery ribs and carrots, each equal to half the weight of the onion. The ratio should be 2:1:1 to the onion, celery ribs, and carrots respectively. Dice everything together.

Step 3

Add more oil to the pot, then cook the sofrito until the onion is completely softened. Dice the garlic, then add to the sofrito and cook until fragrant. Add the tomato paste, stir together, then add the sausage, drippings, and stock. Combine, bring to a boil, then simmer for 4 hours.

Step 4

Finely crack the black pepper into a jug and mix with the flour. Distribute the pepper-flour mixture so that there is a crater in the centre, then crack the eggs into the crater. With a fork, beat the eggs together and slowly incorporate the flour into the eggs. Once fully incorporated into a dough, knead the dough with one hand until elastic and smooth. Refrigerate for 30 minutes in cling film.

Step 5

Quarter the dough. Flour the dough sheets. One at a time, feed the dough sheets through the widest setting of the pasta maker. Fold each sheet so it’s a third of its current shape (like folding an envelope) and feed back through the pasta maker on the widest setting. Repeat this whole process 5 times for each sheet, flouring liberally. Tighten the pasta maker setting by 1 notch, then feed the sheets back through. Repeat this process 3 times for each sheet, flouring liberally. Flour the sheets once more, then feed through the tagliatelle cutter. Hang the tagliatelle on the pasta rack and reserve.

Step 6

Bring a pot of salted water to a boil, then add the tagliatelle and cook until al dente. Add some pasta water to the reduced ragù, then transfer the tagliatelle to the ragù. Combine.