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.
  4. In the meantime, prepare the sauce.
  5. Finely chop the garlic, carrots, and onions.
  6. Put the butter in a pot and saute the vegetables until translucent.
  7. Add the ground meat and cook until browned.
  8. Next, roughly chop the tomato and add it to the pot.
  9. Add half the wine and tomato puree until the liquid just covers the contents of the pot.
  10. Add the bay leaf and slowly simmer until the liquid cooks off.
  11. Once the liquid cooks off, add a little more wine and tomato puree.
  12. Repeat this process for about 30 more minutes while simmering to bring out the flavors.
  13. The color should also deepen.
  14. Season with salt to taste.
  15. If available, you can add to the flavor with some concentrated fond de veau, such as glace de viande, to taste.
  16. Dust your work surface with flour, then roll out the pasta dough to a 1-2 mm thickness.
  17. Fold the dough over, then cut it into 20-25 mm wide strands.
  18. Boil in a pot full of water for about 5-7 minutes until it reaches desired firmness, then drain.
  19. Add the well drained pasta to the pot of ragu sauce, and toss together.
  20. Cook for a while to blend the flavors together.
  21. Transfer to a plate, then serve.
  22. Grate on Parmesan cheese and garnish with chopped parsley, if available.

durum, flour, olive oil, egg, salt, ground meat, onion, carrot, tomato, bay leaf, tomato puree, butter, red wine, clove garlic

Taken from cookpad.com/us/recipes/151951-simple-homemade-pasta-pappardelle-with-ragu-sauce (may not work)

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