Simple Homemade Pasta! Pappardelle with Ragu Sauce
Simple Homemade Pasta! Pappardelle with Ragu Sauce

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, simple homemade pasta! pappardelle with ragu sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Simple Homemade Pasta! Pappardelle with Ragu Sauce is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Simple Homemade Pasta! Pappardelle with Ragu Sauce is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook simple homemade pasta! pappardelle with ragu sauce using 16 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Simple Homemade Pasta! Pappardelle with Ragu Sauce:
  1. Take For the pasta:
  2. Get 60 grams Durum semolina flour
  3. Get 50 grams Cake flour
  4. Make ready 1 tbsp Olive oil
  5. Take 1 Egg
  6. Take 1 dash Salt
  7. Prepare For the ragu sauce:
  8. Take 100 grams Ground meat (mixed beef and pork)
  9. Get 1 small Onion
  10. Prepare 1 small Carrot
  11. Prepare 1 small Tomato
  12. Prepare 1 Bay leaf
  13. Prepare 1 Tomato purée or juice
  14. Get 1 Butter
  15. Take 1 as neeed Red wine
  16. Make ready 1 clove Garlic
Instructions to make Simple Homemade Pasta! Pappardelle with Ragu Sauce:
  1. Combine all of the pasta ingredients in a bowl, and mix with a spatula until it comes together into a dough.
  2. Knead for about 10-15 minutes until the surface becomes moist.
  3. Wrap in plastic wrap and let rest for over an hour. In the meantime, prepare the sauce.
  4. Finely chop the garlic, carrots, and onions.
  5. Put the butter in a pot and sauté the vegetables until translucent.
  6. Add the ground meat and cook until browned. Next, roughly chop the tomato and add it to the pot.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Boil in a pot full of water for about 5-7 minutes until it reaches desired firmness, then drain.
  12. Add the well drained pasta to the pot of ragu sauce, and toss together. Cook for a while to blend the flavors together.
  13. Transfer to a plate, then serve. Grate on Parmesan cheese and garnish with chopped parsley, if available.

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