3 star michelin pasta, from italy's best, Massimo Bottura

cooking for myself · part xxvi
tagliatelle al ragù · a 3 star michelin level from Massimo Bottura
#pasta #cheese #ragu #tagliatelle #bolognese #michelin #parmigiano #parmesan
#pastarecipe #tiktokpasta #tongue #beeftongue #massimobottura #osteria #shortrib #oxtail
#asmrfood #korean #foodie #foodasmr #cooking #cookingathome #fyp
Massimo’s recipe for rag. is quite labor intensive, so plan to dedicate the better part
of a day to preparing it. If you’re crunched for time, you can swap fresh tagliatelle for
store-bought tagliatelle or fettuccine, or make the pasta and the beef tongue up to
two days ahead of time.
RECIPE
ingredients
~2 tbsp / 50 g - beef bone marrow (sub - additional 4 tbsp evoo)
8 tbsp / 100 g - extra virgin olive oil
~1 C / 250 g - carrots, diced (. inch)
~0.75 C oz / 150 g - yellow onion, diced (. inch)
~1 C / 250 g - celery, diced (. inch)
~1 lb / 500 g - mild sweet Italian sausage, preferably without spices
~1 lb / 500 g - beef cheeks (sub - i used boneless short rib here)
~1 lb / 500 g - beef oxtails, bone in (sub - boneless short rib, chuck)
1 beef tongue (if this is hard to get, just use any beef cut that likes long braises)
~2 C / 500 ml - dry white wine, divided
2 - rosemary sprigs
2 - thyme sprigs
8.75 ounces / 250 g tomato concentrate (passata) or tomato paste
2 - fresh bay leaves (dry works too)
8 cups / 2 kilograms - chicken stock
tagliatelle
~4.75 C / 600 g - “00” flour
2 - whole eggs
2 - egg yolks
salt
beef tongue
1 - small onion, cut into wedges
1 - celery rib, roughly chopped
1 tsp - whole black peppercorns
0.5 C - white wine
1 - fresh bay leaf
1 - beef tongue
method [beef tongue]
.in a saucepan, add all your beef tongue ingredients
.add enough water to full submerge tongue
.bring to a boil over high heat, then reduce to a simmer for 1 hr
.once cooked, remove tongue, let cool for 5-10min
.strain court bouillon (liquid) save/freeze (optional, can just throw this out too)
.wearing gloves, peel the ‘skin’ or trim with a knife
.cut tongue into 1in thick slices, or ‘steaks’
.save any leftover in freezer up to 1 month (or just use all of it like me)
method [tagliatelle]
.combine 3/4 of the flour with egg/egg yolks
.slowly incorporate with a fork, and knead into a dough
.slowly add more flour, continue to knead
.test the dough by pressing with your finger and it bounces back
.cover, let rest for 30min
.divide into 4 pieces, roll out until 1/16 inch thick
.fold the sheet into a roll, then using a knife, cut noodles into 3/8 inch-thick ribbons
.length of a noodle should be the length of a wine bottle
.let tagliatelle hang dry for 30min
.place pasta on a tray, flour generously, then cover
.Up to 2 days in the fridge or months in the freezer
method [ragù]
.in a large stock pot, melt bone marrow and olive oil over med-low heat
.once melted, add carrots, stir and sauté about 5min
.add onions and celery, stir and sauté about 5min
.in a separate skillet, cook ground italian sausage over high heat, breaking into pieces
.season with salt and pepper (if sausage was unseasoned)
.cook until no longer pink and most fat has rendered
.while cooking, use a paper towel to soak up excess fat
.once cooked, add sausage to stock pot with veggies, turn heat to low
.in the same skillet, sear off beef cuts over high heat (in batches)
.use a little olive oil, beef tallow, or a high-smoke point oil
.sear beef cheeks, oxtail, and tongue until all sides golden brown
.deglaze with a splash of white wine, until reduced
.transfer beef and pan juices in stock pot, and repeat in batches
.tie rosemary, thyme, bay leaf in kitchen twine, place in stock pot
.add tomato concentrate
.pour enough chicken stock until meat is submerged
.increase heat until sauce simmers, then bring to low
.cover with a parchment cartouche (paper lid), or leave the lid ajar
.cook until meat is tender, about 2 hrs
.remove herb twine
.using a spider/slotted spoon, remove all the meat onto a tray
.chill the meat in the fridge for 30min, until firm
.once firm, dice meat into even cubes, about 0.25 inch
.purée the sauce, either using an immersion blender, in a food mill, or a blender/food processor
.place diced meat cubes into puréed sauce (in batches)
.keep ragù over low heat, store in fridge for 1 week, or freeze
.you can either cook the fresh pasta in chicken stock or salted water
.once the pasta floats, it’s al dente
.reheat the ragù in a pan over med-high heat
.ladle some broth/pasta water
.add some parmigiano reggiano and evoo to the ragù, stir until it emulsifies
.add cooked pasta, toss until combined
.plate, crack some fresh black pepper on top, and add more parmigiano-reggiano
this dish is not easy
seriously, give yourself a pat on the back, it’s a 3 michelin star level dish you just made. i actually made double the amount in the video, and i like to freeze it just to have on hand.