Caramelized Onion Tagliatelle with Braised Beef Ragu
November 7, 2019
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
- 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.
- 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.
- 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.
- 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
- Preheat oven to 300.
- 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.
- 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.
- 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.
- Transfer the noodles directly into the sauce and stir to combine. Serve with the chives on top.