How to Prepare Homemade Simple Homemade Pasta! Pappardelle with Ragu Sauce
Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Make Favorite Simple Homemade Pasta! Pappardelle with Ragu Sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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As for the number of servings that can be served to make Simple Homemade Pasta! Pappardelle with Ragu Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin 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 cook it.
I made this pasta thinking that I want to eat the homemade, uniquely shaped, fresh pasta that I see in restaurants. You can make delicious homemade pasta even without a pasta machine!
When rolling out the pasta with a rolling pin, roll it to a thickness that is thinner than you'd like it, since it will swell when boiled.
It will turn out delicious when coated in the ragu sauce. Recipe by unagichang
Ingredients and spices that need to be Prepare to make Simple Homemade Pasta! Pappardelle with Ragu Sauce:
- For the pasta:
- 60 grams Durum semolina flour
- 50 grams Cake flour
- 1 tbsp Olive oil
- 1 Egg
- 1 dash Salt
- For the ragu sauce:
- 100 grams Ground meat (mixed beef and pork)
- 1 small Onion
- 1 small Carrot
- 1 small Tomato
- 1 Bay leaf
- 1 Tomato purée or juice
- 1 Butter
- 1 as neeed Red wine
- 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 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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