Homemae Tagliatelle w/ Porterhouse Ragu
Place 180g of the 00 flour onto a large wooden board. Pour the remaining 20g of flour into a small bowl, ready to use if necessary
Shape the flour into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle
Using a fork, lightly beat the eggs, then mix in the flour a little at time. It is essential that the flour is gradually beaten into the eggs to ensure the walls of the volcano don't break too soon. Add the reserved 20g of flour if the dough is too moist
Bring the mixture together with a spatula and your hands until you obtain a consistent ball of dough
Work the dough with the heel of your hand for 10–15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes
Dust a wooden board with 1 tbsp of flour. Unwrap the dough and flatten it with a rolling pin. Roll out the dough into thin pasta sheets, less than 1mm thick
If you have a pasta machine, divide the dough into 4 before rolling it out
To cut the pasta sheets into tagliatelle, roll the sheets up and cut into large ¾cm strips. Unravel the cut tagliatelle strips and twirl into little nests. Dust the nests liberally with flour to stop them from sticking
In a large stock pot over medium heat, heat 1 tablespoon oil. Season chuck roast with salt and pepper and sear, in batches if needed, until browned on all sides, 10 minutes. Remove into a large bowl.
Heat remaining oil, still over medium heat. Deglaze pot with wine, scraping any brown bits up at the bottom of your pot with a wooden spoon. Add 1 jar of Monte’s Tomato Sauce.
Add thyme, bay leaf, and seared beef and season with salt and pepper. Stir to combine and reduce heat to low. Cover and simmer, stirring occasionally, until meat easily shreds, 2 to 2 1/2 hours. Serve over your favorite pasta or polenta. Top with parmesan and parsley before serving.