TAGLIATELLE AL RAGU ' CLASSICO - CHEF DAVID DISTASI
Beef and Pork, ‘Mutti’ tomato & Parmigiano Reggiano.
PHOTO: CHRISTOPHER HODSON
Full disclosure up front, I work here and what a privilege it is. Almost any dish coming from Chef David DiStasi could be featured in this column every single week. Lucky for me that because I work here full time, I get the inside look and reactions from our guests about their favorite dishes. One single dish constantly stands out and reigns supreme. Coincidentally it’s the only dish that has been on the menu since day one at Materia Ristorante, and it was always intended to be that way. The Tagliatelle al Ragu’ is ‘Italian’ comfort food at its finest. It’s Chef Davids version of a Pasta Bolognese, (probably one of the most famous dishes in the world) but in Bologna they use cream and he does not. When you eat it, it sticks to your bones and warms the soul. You can taste the time, the patience, and the love put into it with every bite you take. Some of our best guests and ‘regular’ clientele order it in 1.5 portion sizes. Children that used to order a 2nd portion, now just order a double portion at once. Sorry David.
I don’t embellish when I say that people literally tell me they can taste the ‘love’ inside this dish when they eat it, I swear. That love they taste, is born from David’s memories associated with learning how to make it. While living in Italy, David would often make it with his Nonna, slowly learning the recipe, the technique and all of the little nuances needed to make it really special. In his own kitchen now, here at Materia it is made the same way, each and every time, no recipe needed. His Nonna did well. I’m confident in saying that when he makes it now, it evokes those wonderful memories. I personally love walking into the restaurant on the days he is making it because of the aromas that waft through the restaurant, permeating all my senses no matter where I am.
While the Ragu’ is the rightful star of this dish, the pasta should win an award for best supporting actor. One without the other is impossible. Fresh pasta is easy to learn but harder to master, especially on a scale required for the amount that we sell and serve at Materia. Pasta must be cooked right, to a true ‘al dente.’ The water has to be properly salted, and the pasta has to be finished in the pan with the ragu,’ adding a little pasta water helping to emulsify it to the perfect consistency each and every time. No step in this process can be missed, or rushed. There is no compromising. Materia Ristorante is about to hit the 4 year anniversary mark this March, and for this dish to still be the most popular dish on the menu after all that time, and still get the same reaction from guests 4 years later, is a testament to how special it is. It is a must try dish when you visit Materia for the first time. Salute!