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The ingredients needed to prepare Simple Homemade Pasta! Pappardelle with Ragu Sauce:
- Provide of For the pasta:.
- Use of Durum semolina flour.
- Provide of Cake flour.
- Use of Olive oil.
- Prepare of Egg.
- Take of Salt.
- Use of For the ragu sauce:.
- Prepare of Ground meat (mixed beef and pork).
- Get of Onion.
- Provide of Carrot.
- You need of Tomato.
- You need of Bay leaf.
- Prepare of Tomato purée or juice.
- Get of Butter.
- Provide of as neeed Red wine.
- Use of 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 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..
From a vibrantly green herb-focused linguine to a throw-together pantry. Pappardelle pasta with walnut sauce and black truffle shavings. This particular pasta with venison ragu recipe comes from Trentino-Alto Adige, the North Eastern Italian region which Traditionally, the most popular pasta served with game ragu is flat ribbons such pappardelle, tagliatelle or fettuccine. Transfer the pappardelle to a flour-dusted baking sheet. Repeat with the remaining pieces of pasta.
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