Simple Homemade Pasta! Pappardelle with Ragu Sauce.
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, simple homemade pasta! pappardelle with ragu sauce. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Simple Homemade Pasta! Pappardelle with Ragu Sauce is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it's fast, it tastes yummy. Simple Homemade Pasta! Pappardelle with Ragu Sauce is something that I've loved my whole life. They're nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have simple homemade pasta! pappardelle with ragu sauce using 16 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Simple Homemade Pasta! Pappardelle with Ragu Sauce:
- {Prepare of For the pasta:.
- {Take 60 grams of Durum semolina flour.
- {Take 50 grams of Cake flour.
- {Take 1 tbsp of Olive oil.
- {Make ready 1 of Egg.
- {Get 1 dash of Salt.
- {Make ready of For the ragu sauce:.
- {Prepare 100 grams of Ground meat (mixed beef and pork).
- {Take 1 small of Onion.
- {Get 1 small of Carrot.
- {Prepare 1 small of Tomato.
- {Prepare 1 of Bay leaf.
- {Get 1 of Tomato purée or juice.
- {Take 1 of Butter.
- {Take 1 of as neeed Red wine.
- {Take 1 clove of Garlic.
Instructions to make Simple Homemade Pasta! Pappardelle with Ragu Sauce:
- Combine all of the pasta ingredients in a bowl, and mix with a spatula until it comes together into a dough..
- Knead for about 10-15 minutes until the surface becomes moist..
- Wrap in plastic wrap and let rest for over an hour. In the meantime, prepare the sauce..
- Finely chop the garlic, carrots, and onions..
- Put the butter in a pot and sauté the vegetables until translucent..
- Add the ground meat and cook until browned. Next, roughly chop the tomato and add it to the pot..
- Add half the wine and tomato purée until the liquid just covers the contents of the pot. Add the bay leaf and slowly simmer until the liquid cooks off..
- Once the liquid cooks off, add a little more wine and tomato purée. Repeat this process for about 30 more minutes while simmering to bring out the flavors. The color should also deepen..
- Season with salt to taste. If available, you can add to the flavor with some concentrated fond de veau, such as glace de viande, to taste..
- Dust your work surface with flour, then roll out the pasta dough to a 1-2 mm thickness. Fold the dough over, then cut it into 20-25 mm wide strands..
- Boil in a pot full of water for about 5-7 minutes until it reaches desired firmness, then drain..
- Add the well drained pasta to the pot of ragu sauce, and toss together. Cook for a while to blend the flavors together..
- Transfer to a plate, then serve. Grate on Parmesan cheese and garnish with chopped parsley, if available..
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