Homemade Fresh Pasta with Classic Ragú and Crisp Green Salad

Prep Time 30 mins

Cook Time 2 hrs

Total Time 2 hrs 30 mins

Description

There's nothing quite like the comforting flavors of a slow-simmered ragú paired with tender, homemade pasta. The secret to this dish lies in patience—letting the ragú simmer for a few hours lets the flavors deepen and meld beautifully. If time's tight, fresh pasta from the store and a slow cooker can save you some effort while still delivering great taste.

Ingredients

Fresh Pasta

250 g 00 flour
4 medium Free-range eggs
250 g Fine semolina flour

Classic Ragú Sauce

2 tbsp olive oil
1 Onion, (Finely chopped)
2 Garlic cloves (Finely chopped)
1 large Carrot (peeled and finely chopped 2)
2 Celery Stalks (Finely chopped)
Handful of fresh basil leaves
500 g Beef mince (1lb 2oz)
500 g Pork mince (1lb 2oz)
2 tbsp tomato purée
100 ml Red wine (3½oz)
3 * 400g cans San Marzano tomatoes (14oz)

Green Salad

2 little Gem lettuces, (leaves separated and washed)
1 head frisée lettuce, (central leaves removed and washed)
3 tbsp extra virgin olive oil
1 Juice lemon
Salt and freshly ground black pepper

To Serve

75 g Parmesan cheese, (freshly grated)

Instructions

Fresh Pasta

1
Prepare the DoughIn a food processor, pulse the flour and eggs until they combine into a dough. If it seems too dry, add a tiny splash of water. Once the dough is formed, wrap it in cling film and let it rest in the fridge for 30 minutes.
2
Roll Out the DoughCut the dough in half. Using a pasta machine, roll each portion through the widest setting. Continue to pass it through, narrowing the setting each time, until the dough is thin enough for your chosen pasta shape.
3
Shape the PastaAttach the cutter to the machine, then pass each sheet through to create your desired pasta shape. Dust lightly with semolina to prevent sticking, and set aside in the fridge.

Classic Ragú Sauce

4
Cook the VegetablesIn a large, heavy-bottomed pot, heat the olive oil. Add the chopped onion and garlic, cooking until softened, about 2-3 minutes.
5
Add Flavor Base
Stir in the carrot, celery, and basil, cooking for another couple of minutes.
6
Brown the MeatAdd the beef and pork mince, breaking it up as it cooks until nicely browned.
7
Build the SauceMix in the tomato purée and cook for a minute before adding the red wine. Let it simmer until the wine reduces by half.
8
Simmer
Pour in the canned tomatoes. Cover and simmer the sauce on low heat for at least 2 hours, stirring occasionally to keep it from sticking.

Green Salad

9
Prepare the DressingIn a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
10
Dress the SaladToss the lettuces with the dressing just before serving for maximum freshness.

Final Assembly

11
Cook the PastaBring a large pot of salted water to a boil. Cook the pasta until al dente, about 1-2 minutes for fresh pasta.
12
CombineToss the cooked pasta with the warm ragú sauce, ensuring every strand is coated.
13
ServeDivide the pasta among warm bowls and top with grated Parmesan. Serve with the green salad on the side.

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Read it online: https://eatngohub.com/recipe/homemade-fresh-pasta-with-classic-ragu-and-crisp-green-salad/

Samantha Doe

Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.