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Pappardelle with beef ragu
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Recipe
Pappardelle
- 250g Tipo 00 flour
- 12 egg yolks
- Pinch of fine sea salt
Method
1. Start by pouring your flour onto a clean bench and make a well in the centre.
2. Add your egg yolks and pinch of salt and start mixing from the centre out.
3. Once your yolks are completely absorbed by the flour, you can start kneading the dough until you have a nice smooth consistency. This will take 8-10 minutes.
4. Cover in plastic wrap and place in the fridge to rest for at least 1 hour, but up to overnight.
5. Using a rolling pin, start to roll the dough so it's about half a cm thick to make it easier to put through the pasta machine.
6. Put it through once on the thickest setting and then fold it into three like an envelope and put it through the thick setting again, repeat this two more times.
7. Now roll the pasta out to the desired thickness only going down one step at a time.
8. To cook, add to salted boiling water for 2 minutes and then into your sauce.
Beef ragu
- 1kg of beef, suitable for stewing. I used oyster blade but short ribs or chuck will also work well, diced into large chunks
- 1 carrot, diced finely
- 1 large brown onion, diced finely
- 2 sticks of celery, diced finely
- 6 garlic cloves, diced finely
- 200ml red wine
- 1 tin chopped tomatoes
- 2 tbsp tomato paste
- 2 bay leaves
- Salt and pepper to taste
- 3 tbsp grapeseed oil
Method
1. Start by heating a large heavy-based pot over high heat.
2. Season your beef on both sides and add the grapeseed oil to the pan.
3. Seal your beef on all sides in batches so you have good colour.
4. Remove the beef from the pot and set aside, leaving the pot still on heat.
5. And your diced carrot, onion and a pinch of salt and sauté for 3 minutes.
6. Next, add the garlic and celery and cook for a further 2 minutes.
7. Add the tomato paste and red wine to the pot and stir.
8. Add the beef back to the pot followed by the tin tomatoes and bay leaves.
9. Bring this to a simmer, turn it down to low heat and cook it for 3 hours or until the beef is completely tender.
10. Add the pasta to the sauce followed by the basil and stir.
11. Serve with some grated pecorino on top.
Pappardelle
- 250g Tipo 00 flour
- 12 egg yolks
- Pinch of fine sea salt
Method
1. Start by pouring your flour onto a clean bench and make a well in the centre.
2. Add your egg yolks and pinch of salt and start mixing from the centre out.
3. Once your yolks are completely absorbed by the flour, you can start kneading the dough until you have a nice smooth consistency. This will take 8-10 minutes.
4. Cover in plastic wrap and place in the fridge to rest for at least 1 hour, but up to overnight.
5. Using a rolling pin, start to roll the dough so it's about half a cm thick to make it easier to put through the pasta machine.
6. Put it through once on the thickest setting and then fold it into three like an envelope and put it through the thick setting again, repeat this two more times.
7. Now roll the pasta out to the desired thickness only going down one step at a time.
8. To cook, add to salted boiling water for 2 minutes and then into your sauce.
Beef ragu
- 1kg of beef, suitable for stewing. I used oyster blade but short ribs or chuck will also work well, diced into large chunks
- 1 carrot, diced finely
- 1 large brown onion, diced finely
- 2 sticks of celery, diced finely
- 6 garlic cloves, diced finely
- 200ml red wine
- 1 tin chopped tomatoes
- 2 tbsp tomato paste
- 2 bay leaves
- Salt and pepper to taste
- 3 tbsp grapeseed oil
Method
1. Start by heating a large heavy-based pot over high heat.
2. Season your beef on both sides and add the grapeseed oil to the pan.
3. Seal your beef on all sides in batches so you have good colour.
4. Remove the beef from the pot and set aside, leaving the pot still on heat.
5. And your diced carrot, onion and a pinch of salt and sauté for 3 minutes.
6. Next, add the garlic and celery and cook for a further 2 minutes.
7. Add the tomato paste and red wine to the pot and stir.
8. Add the beef back to the pot followed by the tin tomatoes and bay leaves.
9. Bring this to a simmer, turn it down to low heat and cook it for 3 hours or until the beef is completely tender.
10. Add the pasta to the sauce followed by the basil and stir.
11. Serve with some grated pecorino on top.
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