• Carole J Martin

Maison Pebe Fresh Homemade Pappardelle with Beef Ragout



Ingredients for the Pasta


4 Large Free Range Eggs

400g Tipo 00 Flour

Ingredients for the Beef Ragu

500g Good quality beef mince

1 onion chopped

3 garlic cloves chopped

6 Large tomatoes chopped

1 large Carrot grated

2 Celery Sticks grated

150ml Red wine

200ml beef stock

2 tablespoons tomato purée

2 Teaspoons Fresh Rosemary Chopped

Salt & Pepper

50g of Grated Parmesan

Method for the Pasta

On the counter or a large board, make a mound with the flour and make a large well in the middle large enough for the eggs, now, break the eggs into the well.

Carefully and gradually bring the flour from the outside into the eggs and start working the eggs and the flour together with your hands until you have a smooth dough (if a little dry try adding just a little water.

Knead the dough for ten to fifteen minutes, until it is smooth, firm, and quite elastic. Not kneading or the dough enough can lead to it tearing when you are rolling it out. Leave to rest in the fridge for 30 minutes.

Remove from the fridge divide the dough into two balls. With a rolling pin, roll out each ball of dough into a strip.

Using a pasta machine pass the dough through the machine starting on the first setting and then again lowering the setting each time until you have passed through all the roller settings of the machine. Dust with some more flour, and gently fold. Now cut 2cm wide strips across the horizontal width of the folded pasta sheet unfurl each strip and hang on a rack making sure each strip is not sticking to itself or another strip(I use a clothes airer or you can use hangers) to dry for approximately 1 – 2 hours.

Method for the Beef Ragu

While the pasta is drying

Heat the olive oil in a large pan and add the onion, celery and carrot. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour

Now add the beef mince, breaking up any clumps of meat, until browned, now

add the tomato purée, garlic and rosemary.

Add the red wine, increase the heat to reduce the alcohol. Once the liquid has reduced lower the heat, stir in the stock and season well with salt &pepper.

Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.

Place a large saucepan of water to boil add salt and the pasta, cook for 3-5 minutes in plenty of boiling water. Once the pasta is al dente drain and reserve a little of the water,

Place a portion of pasta in each bowl add a generous serving of the ragout adding a little of the pasta water if needed to help the pasta and the ragout blend.

Sprinkle with a good serving of parmesan

Et Voila


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Tel: +44  (0) 7813 128860

Maison Pebe, No3, Montfort , 64190

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