Tagliatelle to the Ragù of Pigeon

Name: Tagliatelle al Ragù di Piccione
Cook time: 30 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 350 g di farina; 3 uova; sale; 1 piccione disossato da 250 g; 70 g di maiale magro; 70 g di olio extravergine d’oliva; 15 g di cipolla; 10 g di sedano; 70 g di vino bianco 2 pomodori pelati; 70 g di parmigiano reggiano 1 rametto di rosmarino

Tagliatelle al Ragù di Piccione

Tagliatelle fresh seasoned with a ragù tasty pigeon and pork, completed by Parmigiano Reggiano.

4 servings

Easy

Umbria

EasyUmbria

The tagliatelle to the ragù I am a pigeon first course of fresh pasta with an intense character, suitable for a lunch where you want to bring a rich and structured sauce to the table. In this preparation the delicate flavour of the fresh egg pasta meets pigeon meat, supported by pork and made more harmonious by tomato and white wine. The result is a ragù fragrant, with enough density to envelop each tagliatelle without covering its consistency. The rosemary adds a distinct aromatic note, while the Parmigiano Reggiano It completes the dish with savory and creamy texture. This recipe is typical of Umbrian cuisine. The fresh pasta, rolled out and cut by hand, offers a full texture that enhances the slow cooking of the sauce and its balance of meat, herbs, and tomato.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the soffritto

Pour the extra virgin olive oil into a saucepan and add finely chopped onion and celery. Gently sauté over medium heat Cook until the vegetables are soft and slightly translucent, without letting them brown. The aroma should be delicate and the sauce should be smooth, ready to accommodate the meat.

Brown the meats

Add the boneless pigeon and pork, both previously minced. Brown, stirring carefully to distribute the meat throughout the pan and promote even cooking. Continue cooking until the meat changes color and the initial juices are concentrated, leaving no visible raw parts.

Deglaze and flavor

Pour the white wine over the well-browned meat and let it evaporate over high heat. When the alcoholic smell fades and the base thickens again, add the sprig of rosemary and canned whole peeled tomatoes. Mix to combine the elements and prepare the ragù to cooking.

Cook the ragù

30 min

Let it cook ragù for 30 minutes over medium heat, maintaining an even cooking. Stir occasionally and check that the sauce reduces without drying out too much. When finished, the meat should be well cooked and the sauce thick, fragrant with rosemary and tomato.

Rest the dough

30 min

Gather the flour into a fountain shape, add the eggs and salt, then knead until you obtain a mixture uniform. Knead the dough until it is firm and smooth, then let it rest for 30 minutes. Resting will make the dough more elastic and easier to roll out.

Roll out and cut

Roll out the rested dough until you obtain a regular sheet, then cut it to obtain the tagliatelle. Maintain a uniform width, so the pasta will cook evenly. Arrange the tagliatelle without crushing them and prepare the pot with plenty of water for cooking.

Cook the tagliatelle

Bring to a boil plenty of water and cook the tagliatelle until cooked but still firm. The boiling point should be evident throughout the cooking process, so the pasta doesn't stick together and maintains a regular consistency. Drain carefully, avoiding leaving them in the water.

Season and complete

Transfer the tagliatelle well drained in ragù of pigeon and mix gently to evenly distribute the seasoning. Complete with the Parmigiano Reggiano and mix until you get a well-coated dough, with the sauce sticking to the tagliatelle. Serve immediately, when the ragù it's still warm and fragrant.

Chef's Tips

The editorial staff recommends letting the dough rest for 30 minutes before rolling it out, so that the pastry is more elastic and the tagliatelle they hold their shape better.