Maltagliati, which means “badly cut” in Italian, is a type of pasta that is irregularly shaped and roughly cut. This pasta is perfect for hearty sauces, such as ragu and lentil sauce. This recipe for with ragu and lentil sauce is an example of how humble ingredients can come together in a delicious and satisfying dish.

To make the pasta, you will need 2 cups of flour, 3 eggs, and a pinch of salt. Combine the flour and salt in a mixing bowl, and make a well in the center. Crack the eggs into the well and beat them lightly with a fork. Gradually incorporate the flour until you have a compact dough. Knead the dough for a few minutes until it becomes smooth and elastic. Cover the dough with plastic wrap and let it rest for about 30 minutes.

Once the dough has rested, divide it into 4 pieces. Roll out each piece of dough into thin sheets, about 1/8 inch thick. Using a knife or a pizza cutter, cut the pasta into rough squares or diamonds.

To make the ragu, you will need 1 pound of ground beef, 1 onion, 2 cloves of garlic, 1 can of crushed tomatoes, 1 cup of beef broth, 1 teaspoon of dried oregano, salt, and pepper. Brown the ground beef in a large skillet over medium-high heat. Drain off any excess fat. Add the onion and garlic and sauté until the onion is translucent. Pour in the crushed tomatoes and beef broth, and stir well. Season with oregano, salt, and pepper. Simmer the sauce, uncovered, for about 30 minutes, or until it has thickened.

For the lentil sauce, you will need 1 cup of lentils, 1 onion, 2 cloves of garlic, 1 can of diced tomatoes, 1 cup of vegetable broth, 1 teaspoon of dried thyme, salt, and pepper. Rinse the lentils thoroughly and drain them. In a large pot, sauté the onion and garlic until the onion is soft. Add the tomatoes, lentils, and vegetable broth. Season with thyme, salt, and pepper. Bring the sauce to a boil, then reduce the heat and simmer, covered, until the lentils are tender, about 30 minutes.

To serve, bring a large pot of salted water to a boil. Cook the pasta for about 3-4 minutes or until al dente. Drain the pasta and divide it among 4 serving bowls. Spoon the ragu over the pasta on one half of each bowl, and the lentil sauce over the other half. Garnish with grated Parmesan cheese and chopped fresh parsley, if desired.

This recipe for maltagliati with ragu and lentil sauce is a complete meal in itself. The pasta is hearty and satisfying, while the sauces are packed with flavor and nutrients. It is a dish that is sure to become a family favorite.

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