Ingredients:

For the Meatragu:

1 lb (450g) chuck steak (or blade steak), cut into 1/2-inch cubes

4 oz (120g) pancetta, cut into small cubes

1 tablespoon olive oil (add more if needed)

1 small onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1-2 dried chiles (optional, for heat)

1 clove garlic, chopped

2 tablespoons tomato paste

1/2 cup white wine

1 can (14 oz/400g) crushed tomatoes or passata

1 cup beef stock

Herb bundle (rosemary, thyme, sage, and bay leaves)

Salt and freshly ground black pepper, to taste

Optional: Balsamic vinegar, a splash (be gentle)

For the Fresh Tagliatelle:

1 cup flour (plus extra for dusting)

2 eggs

Pinch of salt

To Serve:

Freshly grated Parmigiano-Reggiano

Instructions:

1. Prepare the Meatragu:

Brown the Meat:

Heat a large pan over high heat. Add a bit of olive oil and sear the chuck steak cubes in batches, ensuring they are browned on all sides. Remove the meat from the pan and set aside.

Cook the Pancetta:

Lower the heat to medium. Add the pancetta cubes to the same pan and cook until crispy, about 5-7 minutes. Remove the pancetta and set aside on paper towels to drain.

Make the Soffritto:

If needed, add a little more olive oil to the pan. Add the onion, carrot, and celery. Sauté for about 5 minutes until softened. Add the dried chiles (if using) and continue sautéing for another minute. Add the garlic and cook for 30 more seconds, stirring constantly.

Add Tomato Paste:

Push the vegetables to the side and add the tomato paste to the center of the pan. Cook for about 1 minute, stirring it into the vegetables until it darkens slightly.

Deglaze the Pan:

Pour in the white wine, scraping up any browned bits stuck to the bottom of the pan. Allow the wine to cook off, about 2-3 minutes.

Simmer the Sauce:

Add the browned meat and pancetta back into the pan, along with the crushed tomatoes (or passata), beef stock, and the herb bundle. Stir to combine. Bring to a gentle simmer, then lower the heat. Cook uncovered for at least 4 hours, stirring occasionally. The longer it simmers, the better the flavor. The meat should be extremely tender and start to fall apart when stirred. Be gentle when stirring, as you want to keep some chunks of meat intact for texture.

Adjust Consistency:

After 4 hours, check the sauce’s consistency. If it’s too liquid, cook it uncovered for a little longer to thicken. Taste and season with salt, black pepper, and a splash of balsamic vinegar (if desired, but use sparingly). Stir and adjust seasoning as needed.

2. Make the Fresh Tagliatelle:

Make the Dough:

On a clean surface, make a mound with the flour, then create a well in the center. Crack the eggs into the well and add a pinch of salt. With a fork, gently whisk the eggs, gradually incorporating the flour from the sides of the well. Once it starts to come together, knead the dough with your hands for about 10 minutes until it’s smooth and elastic. If the dough is too sticky, add more flour as needed. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Roll the Dough:

After resting, roll out the dough on a floured surface or use a pasta machine to roll it out into thin sheets. Cut the sheets into tagliatelle strips.

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the tagliatelle for 2-3 minutes, or until al dente.

Fresh pasta cooks much faster than dried, so keep an eye on it!

3. Serve:

Plate the Pasta:

Drain the pasta and toss it with a little of the meatragu sauce. Plate the pasta, making sure to spoon plenty of the rich, meaty sauce over the top.

Garnish:

Finish with a generous sprinkle of freshly grated Parmigiano-Reggiano cheese.

Enjoy:

Serve immediately and enjoy the depth of flavor from the slow-cooked ragù paired with the fresh tagliatelle. Buon appetito!