Tajarin Pasta with Savory Beef and Chicken Liver Ragù

Tajarin with Meat Sauce and Chicken Livers

Category: Main Course (Primi Piatti)
Serves: 4

Ingredients:

Instructions:

1. Prepare the Pasta Dough:
   Begin by forming a mound with the flour on your countertop. Make a well in the center and crack the eggs into the well, adding the extra virgin olive oil. Using a fork, whisk the eggs and gradually incorporate the flour from the edges of the well. Once the mixture starts coming together, knead it by hand until you obtain a smooth, elastic dough. If the dough is sticky, add a little more flour. Once it’s smooth, wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes.

2. Prepare the Sauce:
   While the dough is resting, peel and finely chop the onion. Clean the chicken livers, removing any veins, and chop them into small pieces. Blanch the tomatoes by placing them in boiling water for a couple of minutes. Once cooled, peel off the skin and dice the tomatoes.

3. Cook the Meat and Livers:
   In a large skillet, melt the butter over medium heat. Add the chopped onion and rosemary sprig, sautéing until the onion becomes soft and translucent. Add the chicken livers and cook them, stirring occasionally, until browned. Then, add the beef, breaking it apart as it cooks. Once the beef is browned, add the diced tomatoes, salt, and black pepper to taste. Pour in the beef broth and stir to combine. Let the sauce simmer gently for about 30 minutes, allowing the flavors to meld together. Adjust the seasoning as necessary.

4. Roll and Cut the Pasta:
   While the sauce is simmering, take the rested pasta dough out of the refrigerator. Roll the dough out using a rolling pin or pasta machine until it’s very thin. Roll the dough into a log and slice it into 2mm wide strips. These strips are your tajarin, a traditional type of thin egg pasta.

5. Cook the Tajarin:
   Bring a large pot of salted water to a boil. Add the tajarin to the boiling water and cook for about 4 minutes, or until al dente. Fresh pasta cooks very quickly, so keep an eye on it.

6. Serve:
   Once the tajarin is cooked, drain it and place it in a warm serving dish. Top with the rich meat and chicken liver ragù. Serve immediately, garnished with fresh rosemary if desired.

Enjoy your delicious Tajarin with Meat Sauce and Chicken Livers, a classic and hearty Italian dish that’s perfect for family meals or special occasions!

Nutritional Information (per serving):

Chef’s Tips:

• The secret to perfect tajarin is the quality of your eggs and flour. The pasta will be incredibly silky with fresh, organic eggs and fine all-purpose flour.
• If you prefer a smoother sauce, you can use a blender to puree the tomato sauce before adding it to the pan. This will give the ragù a finer texture.
• Tajarin pairs beautifully with a glass of Italian red wine, like Barolo or Chianti, to complement the rich flavors of the beef and livers.