Being half Tuscan and half Emilian (from the Emilia-Romagna region of Italy, also known as the land of fresh pasta), in our family we’ve always been used to making a lot of fresh pasta with our handcrafted sfoglina rolling pins. The other day we made this tagliatelle with vegetarian ragu and loved so much the result that we decided to share it with you!
Although there are all types of pasta machines today, there is truly nothing like rolling your pasta dough by hand with a good artisan mattarello to make tagliatelle. The final result will be texturally perfect for trapping the sugo.
Tagliatelle with Vegetarian Ragu
Ingredients:
- 200 gr boiled lentils
- 1 small onion, finely chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 500 gr Tomato Sauce
- Extra virgin olive oil
- Salt and pepper
Start by preparing the lentil ragú. Heat a few tablespoons of extra virgin olive oil in a large saucepan. Add the chopped onion and cook for one minute, stirring frequently. Now add the minced carrot and celery. Cook on medium heat for about 10 minutes or until soften.
Stir in the boiled lentils and cook for one minute. Add the tomato sauce and season with salt and pepper. When the tomato sauce starts boiling, lower the heat to a minimum and cook for 30 minutes or until the lentil ragú is thick and nice.
Prepare your tagliatelle according to your favorite fresh pasta dough recipe. Cook until al dente, then drain and toss with the vegetarian ragú. Serve with freshly grounded pepper and some extra virgin olive oil.