Handmade Tagliatelle al Ragù
Beef Cheek and Shank

Elevate classic Italian comfort food with slow-braised beef cheek and shank, paired with rich homemade egg pasta and a glossy, deep-flavored ragù.

Ingredients

• 400 g 00 flour
• 4 egg yolks
• 500 g beef cheek
• 500 g beef shank with bone marrow
• 200 g Italian sausage meat
• 2 carrots
• 2 celery stalks
• 1 onion
• 300 ml red wine
• 400 g tomato passata
• 500 ml chicken broth
• 2 sprigs fresh rosemary
• 4 leaves fresh sage
• 2 bay leaves
• to taste salt and black pepper
• to taste olive oil

Instructions

1. 1Finely Chop Carrots

   

   Place peeled carrots on a wooden cutting board and use a sharp kitchen knife to finely chop them into uniform, small cubes for the soffritto base.

   Tip: Keep your fingers curled inward like a claw to protect them while using the knife blade against your knuckles.
2. 2Chop Celery

   

   Take fresh celery stalks and finely chop them on the wooden cutting board to match the size of the previously diced carrots.

   Tip: Uniform sizing ensures that all the aromatic vegetables cook evenly together in the pot.
3. 3Dice the Onion

   

   Cut an onion in half and make horizontal and vertical incisions before finely dicing it on the wooden cutting board to complete the soffritto trio.

   Tip: Leaving the root intact while dicing helps hold the layers together for easier cutting.
4. 4Cut the Beef Cheek

   

   Place the raw beef cheek on the wooden cutting board and slice it into manageable portions using a sharp kitchen knife.

   Tip: Trimming excess silver skin can help achieve a more tender texture during long braising.
5. 5Prepare Beef Shank and Bone Marrow

   

   Arrange the raw beef shank cut and the bone marrow section together on the wooden cutting board in preparation for seasoning.

   Tip: Bone marrow adds a rich, gelatinous depth to the ragù sauce as it breaks down during simmering.
6. 6Season the Beef Cuts

   

   Generously sprinkle salt and cracked black pepper over the raw beef cheek and shank cuts laid out on the wooden board.

   Tip: Seasoning the meat directly before cooking enhances the foundational savory notes of the braise.
7. 7Cook the Soffritto

   

   Add the diced carrots, celery, and onions into a pot with a little olive oil and bone marrow. Cook the vegetables over medium heat until they soften and begin to caramelize.

   Tip: Stir frequently to ensure the vegetables cook evenly without burning.
8. 8Add sausage meat to the pan

   

   Take pieces of Italian sausage meat and place them directly into a hot frying pan to begin the browning process.

   Tip: Break the sausage meat into smaller pieces so they brown evenly across the pan surface.
9. 9Pan-fry the sausage meat

   

   Use a spatula to stir and break up the Italian sausage meat as it pan-fries, ensuring it cooks thoroughly and achieves a lightly browned texture.

   Tip: Keep stirring frequently to prevent burning and ensure even cooking.
10. 10Combine sausage with vegetables

    

    Transfer the pan-fried Italian sausage meat into the pot containing the cooked vegetables, then stir them together to combine the flavors.

    Tip: Scrape all the savory bits from the pan into the vegetable pot so no flavor is wasted.
11. 11Deglaze with red wine

    

    Pour red wine into the pot containing the vegetables and sausage meat, allowing it to simmer and infuse the mixture with rich depth.

    Tip: Let the wine simmer until the alcohol aroma reduces before moving on to the next liquid addition.
12. 12Sear the beef cuts

    

    Place the seasoned beef cuts into a hot frying pan to sear them at a high temperature until a rich crust forms on the surface.

    Tip: Ensure the pan is sufficiently hot before adding the beef to achieve a deep, flavorful sear.
13. 13Pour red wine over seared beef

    

    Pour red wine directly over the seared beef cuts in the pan at a high temperature to deglaze and build deep flavor.

    Tip: Make sure the pan is very hot so the wine sizzles and alcohol evaporates quickly.
14. 14Transfer seared beef to the vegetable pot

    

    Carefully pick up the seared beef pieces and transfer them directly into the pot containing the cooked vegetables.

    Tip: Do this gently to retain all the flavorful juices and rendered fat.
15. 15Add passata and aromatics

    

    Pour tomato puree (passata) and chicken broth into the pot over the meat and vegetables, then add fresh rosemary, sage, and bay leaves.

    Tip: Tie the fresh herbs together with kitchen twine if you want to easily remove them later before blending.
16. 16Make fresh pasta dough

    

    Create a well in the center of a mound of flour on a white marble surface and carefully add the egg yolks inside.

    Tip: Ensure the flour walls are high enough so the egg yolks do not spill out before mixing.
17. 17Knead the pasta dough

    

    Knead the mixture thoroughly until it comes together into a smooth, cohesive ball of fresh pasta dough on the marble countertop.

    Tip: Knead firmly using the palms of your hands to develop the gluten for a smooth texture.
18. 18Roll Out the Pasta Dough

    

    Pass the rested fresh pasta dough through a pasta machine, gradually reducing the thickness settings until you have long, smooth sheets of pasta.

    Tip: Lightly dust the dough sheets with flour to prevent them from sticking to the machine rollers.
19. 19Cut into Tagliatelle

    

    Lightly dust the rolled pasta sheet, fold it loosely, and use a sharp chefs knife to cut it crosswise into uniform strips to form tagliatelle.

    Tip: Make sure not to press down too hard while cutting so the folded layers remain separated.
20. 20Shape Pasta Nests

    

    Gather the freshly cut tagliatelle strands and shape them into loose nests on a floured surface to dry slightly before cooking.

    Tip: Dust with a little semolina flour to keep the nests from sticking together.
21. 21Remove the Braised Beef

    

    Once the beef cuts are fully tender after simmering, carefully lift them out of the pot using a utensil and set them aside to cool down before chopping.

    Tip: Allow the meat to cool slightly so it is easier to handle and chop finely.

Storage & Reheating

Burn It Off

Frequently Asked Questions