Maltagliati is a traditional Italian pasta that is typically made from leftover pasta dough. The name is derived from the Italian word “maltagliare,” which means “to cut badly.” Roughly translated, it refers to the uneven and imperfect shapes that are created when the dough is rolled out and cut by hand.

Despite its rustic appearance, is a versatile and delicious pasta that can be served with a variety of sauces. One of the most popular ways to enjoy it is with a rich and hearty ragù, a meat-based sauce that is cooked low and slow to infuse the flavors of the ingredients.

Here is a recipe for maltagliati with ragù that is sure to impress your dinner guests:

Ingredients:

For the maltagliati:

– 250g all-purpose flour

– 2 large eggs

– 1 tablespoon olive oil

– Pinch of salt

– Water, as needed

For the ragù:

– 500g ground beef

– 1 onion, finely chopped

– 2 garlic cloves, minced

– 1 carrot, finely chopped

– 1 celery stalk, finely chopped

– 1 400g can of tomatoes

– 1 tablespoon tomato paste

– 1 cup red wine

– 1 bay leaf

– Salt and pepper, to taste

– Parmesan cheese, for serving

Instructions:

1. To make the maltagliati, place the flour on a clean work surface and make a well in the center. Crack the eggs into the well, add the olive oil and salt, and mix with a fork.

2. Using your hands, gradually incorporate the flour into the egg mixture until you have a rough and shaggy dough.

3. Knead the dough for 10-15 minutes until it becomes smooth and elastic.

4. Wrap the dough in cling film and let it rest for 30 minutes.

5. On a floured surface, roll out the dough into a thin sheet.

6. Cut the dough into irregular shapes using a knife or pizza cutter.

7. In a large pot of salted boiling water, cook the maltagliati for 2-3 minutes or until al dente.

8. Drain the pasta and reserve 1 cup of the cooking water.

9. To make the ragù, heat a large saucepan over medium heat.

10. Add the ground beef and cook until browned.

11. Add the onion, garlic, carrot, and celery to the pan and cook until softened.

12. Add the canned tomatoes, tomato paste, and red wine to the pan and stir to combine.

13. Add the bay leaf and season with salt and pepper.

14. Reduce the heat and simmer the sauce for 1-2 hours, stirring occasionally.

15. If the sauce becomes too thick, add some of the reserved pasta water to thin it out.

16. Serve the ragù over the maltagliati pasta and sprinkle with Parmesan cheese.

Maltagliati with ragù is a comforting and satisfying meal that is perfect for cooler weather. The rich, meaty sauce pairs perfectly with the chewy and irregular pasta shapes, creating a delicious and hearty dish that is sure to impress your guests. Give this recipe a try and experience the rustic flavors of Italy in the comfort of your own home. Buon appetito!

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