For the White Ragù:

450 gr milled beef

1 Tuscan sausage

1 big onion, 1 carrot, 1 stick of celery

extra virgin olive oil

1 glass milk

½ glass white wine

fennel seeds

salt pepper

Wash and finely chop the carrot, celery and onion. Put these into a saucepan to brown together with salt, pepper and oil. Add the Tuscan sausage and meat. When the meat has browned season with salt, pepper and fennel seeds. Add the white wine over high fire, let the alcohol evaporate. Add the glass of milk and gently cook for 10 min more.

For the Pasta Dough:

200gr  flour plus extra

2 eggs

pinch of salt

Place the flour in a wooden pasta board, make a well in the center. Pour the eggs into the well, and add the salt. Using a fork, work the flour into the eggs. Knead for minimum 30 minutes. (You may have to add more flour as you knead.) Wrap the dough in plastic film, and let rest for 30 minutes.

Using a pasta machine, roll the dough out into thin sheets and leave to dry for a few minutes, and then cut them into Pappardelle.

Bring a large pot of water to a boil; add salt and the Pappardelle, and cook until the pasta is just al dente. Drain and transfer to a serving dish, and serve immediately, with the White beef ragù and  Parmigiano Reggiano on the side.

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Fiamma Arrighi

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