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

Hi everyone, hope you’re having an amazing day. Today, we’re going to prepare a special dish, simple homemade pasta! pappardelle with ragu sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Simple Homemade Pasta! Pappardelle with Ragu Sauce is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Simple Homemade Pasta! Pappardelle with Ragu Sauce is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first 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. For the pasta:
  2. 60 grams Durum semolina flour
  3. 50 grams Cake flour
  4. 1 tbsp Olive oil
  5. 1 Egg
  6. 1 dash Salt
  7. For the ragu sauce:
  8. 100 grams Ground meat (mixed beef and pork)
  9. 1 small Onion
  10. 1 small Carrot
  11. 1 small Tomato
  12. 1 Bay leaf
  13. 1 Tomato purée or juice
  14. 1 Butter
  15. 1 as neeed Red wine
  16. 1 clove Garlic
Steps 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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