Pasta Ragu by Joseph Denison Carey
This recipe of Pasta Ragu is delicious and looks so tasty. The ragu sauce is wholesome, made with minced beef, carrots, onion, celery, red wine, passata and garlic. The ingredients combined together brings out an amazing flavour. Best to cook homemade pasta with this incredible and aromatic sauce. Making homemade pasta is now easier with Kenwood, so definitely win hearts and try this awesome recipe at home.
Ingredients
For the Sauce:
- Olive Oil
- 1kg Beef Mince
- 2 Large Carrots
- 1 Brown Onion
- 2 Sticks Of Celery
- 4 Cloves Garlic
- 2 Large Glasses Of Red Wine
- 500ml Passata
- 500ml Beef Stock
- Handful Grated Parmesan
For the Pasta:
- 250g 00 Flour
- 2 Whole Eggs
- 2 Egg Yolks
Tools
- Titanium Chef XL
Method
For the Sauce:
- Brown the beef in olive oil then set aside
- Sweat the onion, carrot, celery and garlic in some olive oil until soft
- Add the cooked meat back into the pan
- Add the red wine and reduce
- Add the stock and passata and cook on a simmer for 1 hour, stirring every 15mins
For the Pasta:
- Mix the flour and eggs together until partially combined using the dough hook.
- Knead for 4-5 mins
- Rest in fridge in cling film for 1 hour
- Roll out to about 1 1/2 mm thick in a pasta roller
- Cut through the Tagliatelle cutter
- Cook pasta for about 1 1/2 mins in salted water, drain, then in a separate pan combine with a healthy amount of ragu and grated Parmesan.
- Serve