When traveling is still restricted, we can always bring some culture and tastes on the table from other countries. For this evening, let’s quickly fly to Italy for the warm, rich and slowly cooked Ragu with some home-made fresh pasta. If you are hesitant on making your own pasta- don’t! Once you try it, you will understand how easy it is (and so delicious!).
- 1 carrot
- 1 big white onion
- 1 stalk celery
- 250g ground beef
- 250g ground pork
- 2 cups (470g) passata (sieved tomatoes)
- 1 cup red wine
- 1 jar “Babs” pork bone broth (add 1 jar water)
- Olive oil
- Salt and pepper
- 2 eggs
- 750g Italian durum flour (around 150g per person)
- Olive oil
- Glass of water
- Finely chop the carrot, onion and celery. Stew the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft, add the ground beef and pork and cook until browned.
- Add red wine and reduce it by half. Once the wine has reduced, add the passata, “Babs” pork bone broth, salt and pepper. Stir the sauce and let it simmer on a low heat for 2-3 hours.
Home made pasta
1. Place the flour mountain on the counter. Create a good size mound/well in the middle. Crack the eggs in the well. Use a fork to whisk the eggs. Gradually start whisking in the surrounding flour. Add the olive oil, salt and gradually water while combining the dough with your hands. Knead the dough for about 5-10 minutes until the dough is smooth and elastic. Spread extra flour on the counter if the dough is sticky.
2. Shape the dough in a long, flat oval. Feed the dough through the pasta maker on the widest setting. Do it for a few times, gradually reducing the setting to thinner until the pasta reaches your desired thickness. Once the dough is ready, feed the dough through the attachment to create your desired shape of pasta (for example: tagliatelle).
- Transfer the pasta to a drying rack for about 30 minutes. When the pasta is ready to be cooked, boil water in a pan, add salt. As the pasta is fresh, it only needs around 2 minutes to cook.
Mix the cooked pasta with ragu and add some graded parmesan cheese on top! Buon appetito!
Tips for making the best ragu:
- Don’t rush the process and let it simmer for 2,5 hours
- Use high quality passata, to avoid the acidity
- Use a good red wine (avoid the cooking wines)
- Use highest quality beef/pork bone broth
- Make sure to use 50/50 ground beef and pork
BABS Pork Bone Broth is made from free range pigs who root and forage in the meadows. A spoiled life as the pigs deserve!
Owners and dedicated caretakers Stan and Josse have about 20 locations around Netherlands which are always visble to everyone. They provide responsibly grown feed to all the small pig family groups. The combination of food, fresh air and lots of excersie and play time ensures an excuisite meat taste.
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