The new way cooking recipe Simple Homemade Pasta Pappardelle with Ragu Sauce with 16 ingredients and 13 stages of easy cooking, which is very practical.
Without fail recipe ultimate Simple Homemade Pasta! Pappardelle with Ragu Sauce easy, delicious, practical.
How are you my mother, now you can present recipe Simple Homemade Pasta! Pappardelle with Ragu Sauce with 16 ingredients and 13 steps. Next this is how to prepare, please observe carefully.
In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 16 ingredients and 13 stages of easy cooking Simple Homemade Pasta! Pappardelle with Ragu Sauce.
Ingredients for Simple Homemade Pasta! Pappardelle with Ragu Sauce
Prepare : For the pasta:.
Prepare 60 grams : Durum semolina flour.
Needed 50 grams : Cake flour.
Needed 1 tbsp : Olive oil.
Needed 1 : Egg.
Needed 1 dash : Salt.
Needed : For the ragu sauce:.
Needed 100 grams : Ground meat (mixed beef and pork).
Prepare 1 small : Onion.
Needed 1 small : Carrot.
Prepare 1 small : Tomato.
Prepare 1 : Bay leaf.
Prepare 1 : Tomato purée or juice.
Prepare 1 : Butter.
Prepare 1 : as neeed Red wine.
Prepare 1 clove : Garlic.
If all material requirements Simple Homemade Pasta! Pappardelle with Ragu Sauce it’s ready, We’re going into the cooking stage. Below is how to making with fast.
Stages Cooking 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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