Recipe of the month

• Tagliatelle

  

  For the Sauce

  • 1/2 lb Ground Veal
  • 1/2 lb Ground Pork
  • 2 Tuscan Sausages
  • 1 Chicken Liver
  • 1 Rabbit Liver
  • 1 Parsley Bunch
  • 1 Carrot
  • 1 Onion
  • 1 Celery Rib
  • 2 Garlic Cloves
  • Rosemary
  • Salt & Pepper
  • Extra Virgin Olive oil
  • 1/2 cup White Wine
  • 14 oz Tomato Sauce

  Heat oil in a small pan. Add garlic, rosemary, chicken liver and rabbit liver.
  Cook, stirring occasionally until liver is cooked. Rinse and finely chop the vegetables.
  Meanwhile heat oil in a larger pan. Add vegetables and salt to pan. Cook till soft. Add the ground veal and ground pork. Remove casings from sausages and crumble into meat and vegetable mixture.
  Let cook for about 10 minutes. Cut livers into small pieces and add to pan. Turn everything until mixed well. Cook and stir occasionally until meat is cooked and browned. Add wine and allow to evaporate. add tomato sauce. Cook for 30-40 minutes.

  For the Pasta

  • 1/2 lb Soft Wheat Flour (i.e. Cake Flour)
  • 1/2 lb Hard Wheat Flour (i.e. Durum Wheat)
  • 5 Eggs
  • A Pinch of Salt
  • Drop of Extra Virgin Olive Oil

  On a pastry board, arrange the flour into a mound and make a well in the center.
  Put the eggs, salt and oil into the well. Work the ingredients together until dough is elastic and well blended. Divide the dough into two pieces. Roll the first piece of dough with a rolling pin till about 0.08-inch thick. With a fluted or straight pastry wheel, make the pappardelle into strips about 1.2-inch wide. Leave the pappardelle on floured pastry board to dry. Do the same for the second piece of dough. While pasta is drying, prepare the ragu following the recipe below. When the pappardelle is dry, cook pasta in a pot filled with boiling salted water. When al dente, saute the pasta and ragu in a frying pan. Put into a heat resistant dish and sprinkle with parmesan. Serve hot.