Ingredients & method
For the pasta dough:
- 250 g 00 flour
- 250 g durum wheat semolina
- 5 eggs
- 20 ml olive oil
Place all ingredients together and knead till you have a smooth dough.
Wrap with plastic wrap and set aside for 20 min to rest.
Once rested, laminate the dough though a pasta roller by stretching it out, folding it and re stretching it out till it becomes glossy.
Stretch it out 1 increment at a time until you get to size one or a desirable thickness.
Cut the pasta sheets to 30 cm lengths and then cut to 4 cm thick.
For the ragu:
- 1 kg veal, topside
- 200 ml olive oil
- 2 bottles house made passata
- 2 onions
- 4 cloves garlic
- 2 tbsp sage
- 1 chilli
- 1 stick celery
- 1 carrot
- 4 bay leaves
- 2 tbsp parsley
- 500 gm fresh pine mushrooms
- 2 lemon zest and juice
- 250 g tomato paste
- 500 ml red wine
- 2.5 L chicken stock
Cut the veal into small dices. Heat some oil in a pan on a high heat and sauté the veal, a bit at a time, until golden brown. Put to the side.
Finely chop onion, garlic, sage, chilli, celery, carrot and pine mushrooms. Heat some oil in a large pot and sauté the onion and garlic, without colour. Add the sage, chilli, celery, carrot, bay leaves, parsley, pine mushrooms and cook for 5 minutes, stirring to cook evenly.
Add the tomato paste and cook for a few minutes. Add the veal, mixing in and then deglaze with red wine. Bring to the boil and then add the stock and re-bring it to the boil.
Turn down the heat and simmer, cooking gently for 30-40 minutes until the veal is tender and of good consistency. Season to taste.
Note: This recipe was demonstrated in Matteo’s class “Tastes of Regional Italy”, May 2018.
Both the recipe and photo are reproduced with permission from Matteo Tine.
Image is indicative only and does not reflect the exact ingredients in the recipe.