Beef Packets (Fregnacce) Recipe
- Basic Fresh Egg Pasta dough (see recipe)
- 1/4 c. extra-virgin extra virgin olive oil
- 1 x onion finely minced
- 1/2 lb fresh pork sausage
- 1/2 lb grnd beef
- 2 c. canned tomatoes and their juices crushed
- 1 x fresh warm chile pepper finely minced
- 2 x Large eggs
- 1/4 c. freshly-grated caciocavallo or possibly pecorino Romano plus more for topping pasta
- Prepare the pasta dough according to the recipe and roll out to the thinnest setting on a pasta-rolling machine.
- Set aside.
- In a Dutch oven, heat the extra virgin olive oil over high heat and add in the onion.
- Cook for a few min, till it is softened and golden, then add in the sausage and beef.
- Season with salt and pepper and cook till the meat begins to brown.
- Stir in the crushed tomatoes and their juices, as well as the warm pepper.
- Cook over medium heat for 15 min, stirring to meld the flavors and make sure the meat is cooked all the way through.
- Divide the sauce into 2 equal portions.
- Into 1 portion, add in the Large eggs and cheese and stir to make a homogenous mix.
- Allow this portion of the mix to cold completely.
- Transfer the non-egg portion of the mix to a saute/fry pan.
- Cut the pasta sheets into 4-inch squares and place a heaping tsp.
- of the mix with egg and cheese added in the center of each square.
- Fold each square over on itself to create a rectangle, and seal the edges with finger pressure.
- Bring 6 qts of water to a boil and add in 2 Tbsp.
- salt.
- Cook the packets in the boiling water for 4 min, then drain, and add in to the saute/fry pan with the ragu.
- Toss over high heat for 1 minute, then serve, divided proportionately among 6 warmed pasta bowls, topped with grated cheese.
- This recipe yields 6 servings.
egg pasta, extravirgin extra virgin olive oil, onion, fresh pork sausage, grnd beef, tomatoes, fresh warm chile pepper, eggs, freshlygrated caciocavallo
Taken from cookeatshare.com/recipes/beef-packets-fregnacce-82134 (may not work)