Hi, I’m Joana. Today, I will show you a way to prepare simple homemade pasta! pappardelle with ragu sauce recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. 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 well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Simple Homemade Pasta! Pappardelle with Ragu Sauce is something that I have loved my entire life.
To be with this recipe, we have to prepare a few components. 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 For the pasta:
- Make ready 60 grams Du semolina flour
- Prepare 50 grams Cake flour
- Make ready 1 tbsp Olive oil
- Get 1 Egg
- Prepare 1 dash Salt
- Get For the ragu sauce:
- Prepare 100 grams Ground meat (mixed beef and )
- Make ready 1 small Onion
- Prepare 1 small Carrot
- Take 1 small Tomato
- Make ready 1 Bay leaf
- Take 1 Tomato purée or juice
- Make ready 1 Butter
- Take 1 as neeed Red
- Prepare 1 clove Garlic
Steps 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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