Recipe of Quick Simple Homemade Pasta! Pappardelle with Ragu Sauce

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, simple homemade pasta! pappardelle with ragu sauce. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Simple Homemade Pasta! Pappardelle with Ragu Sauce is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Simple Homemade Pasta! Pappardelle with Ragu Sauce is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook simple homemade pasta! pappardelle with ragu sauce using 16 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Simple Homemade Pasta! Pappardelle with Ragu Sauce:

1. Get For the pasta:
2. Take 60 grams Durum semolina flour
3. Make ready 50 grams Cake flour
4. Get 1 tbsp Olive oil
5. Take 1 Egg
6. Prepare 1 dash Salt
7. Get For the ragu sauce:
8. Take 100 grams Ground meat (mixed beef and pork)
9. Take 1 small Onion
10. Take 1 small Carrot
11. Take 1 small Tomato
12. Get 1 Bay leaf
13. Get 1 Tomato purée or juice
14. Get 1 Butter
15. Make ready 1 as neeed Red wine
16. Get 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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