Hi, I am Clara. Today, I will show you a way to prepare simple homemade pasta! pappardelle with ragu sauce recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Simple Homemade Pasta! Pappardelle with Ragu Sauce Recipe
Simple Homemade Pasta! Pappardelle with Ragu Sauce is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Simple Homemade Pasta! Pappardelle with Ragu Sauce is something that I’ve loved my whole life.
To be with this particular recipe, we have to first prepare a few components. You can have simple homemade pasta! pappardelle with ragu sauce using 16 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Simple Homemade Pasta! Pappardelle with Ragu Sauce:
- Make ready For the pasta:
- Take 60 grams Du semolina flour
- Take 50 grams Cake flour
- Make ready 1 tbsp Olive oil
- Make ready 1 Egg
- Get 1 dash Salt
- Get For the ragu sauce:
- Prepare 100 grams Ground meat (mixed beef and )
- Get 1 small Onion
- Get 1 small Carrot
- Make ready 1 small Tomato
- Prepare 1 Bay leaf
- Prepare 1 Tomato purée or juice
- Take 1 Butter
- Take 1 as neeed Red
- Take 1 clove 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 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 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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