Tagliatelle
American Lamb Ragú, Parmigiano Reggiano, Pecorino Romano
Chef Juan Manuel Umbert of Pasta | Miami
Adapted by StarChefs | March 2025 | Photo: Antonella Re
INGREDIENTS
Lamb Ragú:
Yield: 2.04 kilograms
100 grams olive oil
1 kilogram ground American lamb
400 grams chopped yellow onions
200 grams chopped carrots
150 grams chopped celery
20 grams minced garlic
1 kilogram tomatoes
2 grams ground black peppercorns
1 gram ground cinnamon
3 cloves, ground
½ clove nutmeg, ground
500 grams sangiovese wine
500 grams whole milk
40 grams chopped parsley
20 grams chopped sage
4 bay leaves
Kosher salt
Dough:
Yield: 2½ servings
200 grams 00 pasta flour
1 egg
3 egg yolks
Tagliatelle:
Yield: 2½ servings
Semolina flour
To Assemble and Serve:
Yield: 1 serving
Kosher salt
5 grams grated 24-month aged Parmigiano Reggiano
10 grams grated Pecorino Romano
METHOD
For the Lamb Ragú:
In a saucepan over medium flame, heat oil. Add lamb and cook until browned. Using a slotted spoon, remove lamb and transfer to a nonreactive container. Set aside. In the same pan, add onions, carrots, celery, and garlic. Reduce heat and cook 1 hour, or until vegetables are softened and alliums are caramelized. In a Vitamix Commercial blender, purée tomatoes until smooth. Strain and set aside. Add spices to pan and stir to incorporate. Cook 2 minutes. Deglaze pan with wine and cook until alcohol has dissipated. Stir in tomato purées, milk, and herbs. Cook 2 hours, adding water to thin, if needed. Remove and discard bay leaves. Stir in reserved lamb. Season with salt. Transfer to an airtight container and refrigerate.
For the Dough:
In a large mixing bowl, combine all ingredients until dough comes together. Transfer to a lightly floured work surface and knead 5 minutes, or until dough is smooth and elastic. Wrap in plastic wrap and let sit 1 hour at room temperature.
For the Tagliatelle:
Using a sheeter, roll out Dough until 1½-millimeters-thick. On a lightly floured work surface, cut Dough lengthwise into 30-centimeter-long strips. Lightly coat with semolina flour. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a pot over medium-high heat, bring water to a boil. Season heavily with salt and add 115 grams Tagliatelle. Cook 1 minute, reserving pasta water. In a sauté pan over low heat, add Parmigiano Reggiano and 120 grams Lamb Ragú. Using tongs, transfer cooked Tagliatelle to pan. Add a splash of pasta water. Increase heat and sauté 20 seconds, or until sauce is emulsified. Transfer mixture to a serving bowl. Finish with Pecorino Romano.
