Tagliatelle with White Ragù and California Prunes

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INGREDIENTS

  •  
  • 300 g ground beef
  • 1 sausage, crumbled (or half ground beef and half ground pork)
  • 4 California Prunes
  • 1 carrot
  • 1 celery stalk
  • 1 onion
  • ½ glass dry white wine
  • About 300 ml vegetable or meat stock
  • 3 tablespoons extra-virgin olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Rosemary, bay leaf, and a few juniper berries (optional, for flavor)
  • 400 g fresh egg tagliatelle (preferably homemade)
  • Grated Parmigiano Reggiano, for serving

DIRECTIONS

Finely chop the carrot, celery, and onion. In a large saucepan, heat the olive oil and, if desired, add a knob of butter. Add the chopped vegetables and let them soften gently over low heat. Add the aromatic herbs if using.

Add the ground beef and the crumbled sausage, stirring well. Cook until the meat changes color and releases all its moisture (about 10 minutes). Break it up with a wooden spoon so it remains loose and well separated.

Deglaze with the white wine and let it evaporate completely over high heat.

Meanwhile, cut the California prunes into small pieces and add them to the sauce.

Add a ladle of hot stock, lower the heat, and let the ragù simmer gently for at least 40–50 minutes, adding more stock as needed to keep it from drying out. Season with salt and pepper to taste.

When the sauce is ready, cook the tagliatelle in plenty of salted boiling water.
Drain and toss immediately with the hot white ragù, then serve.

If desired, finish with a generous sprinkling of grated Parmigiano Reggiano.

AUTHOR

Teresa Balzano