Caramelized Onion Tagliatelle with Braised Beef Ragu

I have the homemade pasta bug right now and have a bunch of recipes planned between now and the end of the year. This caramelized onion infused pasta dough idea came to me recently when I was trying to brainstorm things that could be mixed into pasta. I find that the usual spinach or tomato paste don't really come through in the final product. Even squid ink is more about the color than the flavor, but at least you can taste it. I wanted this pasta to pack a caramelized onion punch and in the end I think it really did. It really deepens the flavors of this dish that has an already deeply flavored sauce.

Speaking of which, for the sauce I just threw some beef in the oven with crushed tomatoes and let it do it's thing for a while, then finished it with cream and parm. I thought the shredded meat really worked well with the caramelized onion pasta.
So many onions. I love a good before and after when cooking onions. Blend it up with an egg and mix it with the flour to form the dough. It has a nice brown color with a few small flecks that didn't fully blend. I rolled this one out by hand which I rarely do, normally I use the pasta roller. You can do either way. Pasta making is a real therapeutic activity for me. Wow this came out so good! The texture of this pasta was so perfect even as thick as I made it. It had a soft almost bready texture to me, while still feeling like pasta. It matched great with the creamy sauce and chunks of shreddy beef. I also love a thick noodle for a heavy flavorful sauce like this.

Caramelized Onion Tagliatelle with Braised Beef Ragu

  • Pasta
  • 4 large yellow onions diced
  • 2 tablespoons Butter
  • 1 Egg
  • 3 cup Flour
  • Sauce
  • 1/2 pound chuck roast cut into 1 inch cubes
  • 1 28oz can Crushed Tomatoes
  • 1/4 cup Red Wine Vinegar
  • 3 cloves Garlic minced
  • 1 teaspoon Dried Oregano
  • 1/4 cup Heavy Cream
  • 1/4 cup Grated Parm
  • Chopped chives for garnish

Instructions

    Pasta
    1. Cook the onions with the butter and some salt in a large frying pan on medium heat stirring often until dark brown, about 45 minutes. You will end up with about a cup of onions.
    2. in a blender or with a hand blender, puree the onions with the egg. Make sure they are cooled so the egg doesn't cook. My food processor wasn't able to truly blend this the way I wanted but the hand blender did a great job.
    3. Mix this onion paste in with the flour until it forms a dough. Add more flour if needed, it should be a stiff dough. Cover and allow to rest in the fridge for about a half hour.
    4. Roll out the dough with a pasta machine or a rolling pin to a medium thickness. Cut into 1/2 inch wide noodles with a knife.
    Sauce
    1. Preheat oven to 300.
    2. Put the beef, tomatoes, vinegar, garlic, and oregano in a baking dish with some salt. Bake for about 4 hours until the meat is tender and falling apart. Stir it a few times during the process.
    3. Transfer to the stovetop and shred up all the meat. I used a potato masher. Add in the cream and parm and stir to combine. Put it over low heat.
    Bring it together.
    1. Bring a large pot of water to a boil. Cook the noodles about 3-5 minutes to desired texture. Fresh pasta can go quick but I left these a little thick.
    2. Transfer the noodles directly into the sauce and stir to combine. Serve with the chives on top.