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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, simple homemade pasta! pappardelle with ragu sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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

Have you downloaded the new Food Network Kitchen app yet? DISCLAIMER: Today's episode might make you drool on your keyboard! Claudia will teach you how to make an old-time family favorite, Homemade Pappardelle. I made Pappardelle pasta with homemade Ragù Sauce.

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

PASTA WITH ITALIAN SAUSAGE RAGU: This recipe is amazing and goes down well every time I make it. A simple traditional egg pasta dough made with all-purpose flour, semolina, and eggs! Prepare whatever sauce you are using (this creamy leek and pancetta sauce would be great for this!) or toss with a tab of butter, freshly ground pepper, a touch of pasta cooking. Like any meaty ragu sauces, a great thick pasta like pappardelle is the perfect choice to accompany the sauce as it is sturdy enough to hold up to heavier sauces.

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.

Prepare whatever sauce you are using (this creamy leek and pancetta sauce would be great for this!) or toss with a tab of butter, freshly ground pepper, a touch of pasta cooking. Like any meaty ragu sauces, a great thick pasta like pappardelle is the perfect choice to accompany the sauce as it is sturdy enough to hold up to heavier sauces. I had recently bought a fluted pastry/pasta wheel that I decided to use to cut my pappardelle with giving it lovely scalloped edges. Pappardelle al ragù di cinghiale, or pappardelle with wild boar ragù, is the traditional Tuscan dish featuring this pasta. Simply follow our Definitive Guide to Making Homemade Pasta which has simple step-by-step instructions on the whole process.

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