Ingredients
- 250g 00 flour
- 250g semolina flour
- 5 eggs
- 500g mince beef
- 500g minced pork
- 1 onion, peeled and diced
- 3 garlic cloves, crushed
- 1 carrot, diced
- 1 leek, diced
- 3 bay leaves
- 2 sticks celery, diced
- 2 x 400g tinned chopped tomatoes
- 2 tbsp tomato puree
- 1 bunch basil
- 75ml red wine
- Grated parmesan
Method
To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough.
Cling film the pasta dough and let it rest for thirty minutes in the fridge. Blitz the onion, garlic, carrot, leek and celery in a food processor. To make the ragout, heat a large pan and drizzle in the oil, add the onion, the carrot, the celery, leek garlic bay and tomato puree.
Cook out for a few minutes. Add the meats then the wine and tinned tomatoes. Cook for 2 to 3 hours, gently simmering, and then sprinkle in basil. Cook the pasta in boiling salted water for 1 to 2 minutes, spoon into the ragout, grate over the cheese and serve.
Ingredients
- 250g 00 flour
- 250g semolina flour
- 5 eggs
- 500g mince beef
- 500g minced pork
- 1 onion, peeled and diced
- 3 garlic cloves, crushed
- 1 carrot, diced
- 1 leek, diced
- 3 bay leaves
- 2 sticks celery, diced
- 2 x 400g tinned chopped tomatoes
- 2 tbsp tomato puree
- 1 bunch basil
- 75ml red wine
- Grated parmesan
Method
To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough.
Cling film the pasta dough and let it rest for thirty minutes in the fridge. Blitz the onion, garlic, carrot, leek and celery in a food processor. To make the ragout, heat a large pan and drizzle in the oil, add the onion, the carrot, the celery, leek garlic bay and tomato puree.
Cook out for a few minutes. Add the meats then the wine and tinned tomatoes. Cook for 2 to 3 hours, gently simmering, and then sprinkle in basil. Cook the pasta in boiling salted water for 1 to 2 minutes, spoon into the ragout, grate over the cheese and serve.