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Tagliatelle con Sugo di Rigaglie di Pollo

Source of Recipe

the web


Recipe Introduction

Tagliatelle with Chicken Giblet Sauce

List of Ingredients

For the sauce:
12 ounces (300 g) fairly lean ground beef
8 ounces (200 g) chicken giblets
2 onions, 2 ribs celery, 2 carrots
A bunch of fresh marjoram
2 cloves (the spice, not garlic)
1 pound (400 g) beef bones
6 ounces (150 g) pork bones
4 ounces (100 g) lamb bones
4 ounces (100 g) cured lard
1/4 cup unsalted butter
2/3 cup (30 g) grated Pecorino
2/3 cup grated Parmigiano
3 1/2 pounds (1.5 k) blanched peeled seeded tomatoes (or cans plum tomatoes)
Salt & pepper to taste
For the pasta:
4 eggs
4 cups flour



Recipe

You can, if you wish, use store-bought fresh pasta rather than make it at home -- you'll need about 1 1/4 pounds, 500 g. In any case, begin by making the sauce: Finely slice the giblets and sauté them in the butter with the ground beef, cloves, marjoram, an onion, a carrot, and a stick of celery, leaving the vegetables whole so you can remove them when the sauce is done. In the meantime sauté the bones in the lard with the other onion, stick of celery and carrot, again whole.

When the meats have browned add the tomatoes, half to each pot. Simmer both sauces gently, stirring every now and then; the sauce with the ground beef will take about an hour to cook, while the sauce with the bones will take about two. When they are done, remove and discard the vegetables and the bones, then combine the two.

While the sauce is cooking prepare the pasta dough (see instructions if need be). Let it rest, covered, for an hour, then roll out the sheet dime thin and cut it into strips about a quarter of an inch wide. Cook them in abundant, lightly salted water (they should only take a minute or tow), season them with the sauce, and serve them with the grated cheeses on the side.

Serves 4.