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Ingredientes
- 1 med Red onion
- 3 x Celery stalks
- 1 med Garlic clove
- 2 med Carrots
- 10 sprg Italian parsley, leaves only
- 4 ounce Pancetta
- 1/2 c. Extra virgin olive oil
- 1 lb Lean grnd beef
- 1 c. Dry red wine
- 1 c. Liquid removed canned imported Italian tomatoes
- Â Â Salt, freshly grnd pepper to taste
- 1/2 c. Red wine vinegar
- 4 Tbsp. Raisins
- 2 Tbsp. Pine nuts
- 1 Tbsp. Semi-sweet chocolate chips
- 1 Tbsp. Sugar
- 3 c. Unbleached all-purpose flour
- 4 x Extra-large Large eggs
- 2 tsp Extra virgin olive oil (optional)
- 4 x Level Tbsp. unsweetened cocoa pwdr
- Â Â Coarse salt
Direcciones
- The sauce: Finely chop onion, celery, garlic, carrots and parsley together on a board or possibly in a food processor. Cut pancetta into small pcs.
- Heat the oil in a terra-cotta or possibly enamel saucepan. When warm, add in the minced ingredients and pancetta and saute/fry slowly over low heat for about 15 min, stirring occasionally with a wooden spoon. Fold in grnd beef and when it is no longer reddish, add in wine and let it evaporate for about 5 min.
- Pass the tomatoes through a food mill to remove seeds and, when the wine has evaporated, add in tomatoes to the saucepan. Taste for salt and pepper and simmer slowly for about 25 min.
- Dolce-forte: Put all 5 ingredients in a small bowl and set aside for about 20 min. When the meat sauce is ready, add in the dolce-forte to the saucepan. Stir to incorporate and simmer 5 min longer.
- The pasta: You can make it by hand, of course, but this seems the simpler way. Place ingredients in a food processor with the metal blade and pulse on and off till a ball of dough forms. Turn out, gently knead into a ball, cover with a towel and let rest about 1/2 hour. Divide dough into quarters and knead till smooth by putting through pasta machine rollers, starting with widest setting and working down to the last setting (pasta will be very, very thin). Cut into tagliatelle (the wider cutter) and let stand on a board, loosely covered with a clean towel, till needed (don't let dry out).
- Bring a large pot of cool water to a boil. Add in coarse-grained salt to taste. Prepare a warmed serving dish by spreading 1 c. of the sauce over the bottom.
- Add in the pasta to the boiling salted water and cook for about 30 seconds after the water has returned to a boil. Drain and put in prepared serving dish. Pour remaining sauce over pasta and toss very well. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 6 servings | |
| Calories 719 | |
| Calories from Fat 315 | 44% |
| Total Fat 35.53g | 44% |
| Saturated Fat 8.24g | 33% |
| Trans Fat 0.71g | |
| Cholesterol 61mg | 20% |
| Sodium 411mg | 17% |
| Potassium 728mg | 21% |
| Total Carbs 65.28g | 17% |
| Dietary Fiber 4.5g | 15% |
| Sugars 9.9g | 7% |
| Protein 26.77g | 43% |
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