Pasta Ragout

This Pasta Ragout is the ultimate comfort meal! Fresh pasta tossed in a rich, slow-cooked beef and pork ragout, packed with flavours of garlic, basil, and tender veggies. Top with freshly grated Parmesan for that perfect finish.

Ingredients

For the pasta

250g type 00 flour
250g semolina flour
5 eggs

For the ragout

300g minced beef
300g minced pork
1 onion, peeled and diced
3 cloves crushed garlic
1 carrot diced
1 leek diced
2 x 400g tinned chopped tomatoes
1 bunch basil

To finish

A small bunch basil, chopped
Grated Parmesan

Method

Print Recipe

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.
Cook the tinned tomatoes, half the garlic and olive oil gently in a saucepan for 45 minutes.
Finely chop the onion, remaining garlic, carrot and leek. To make the ragout, heat a large pan and drizzle in the oil, add the onion, the remaining garlic, carrot and leek and cook for a few minutes.
Add the meats and cook for 5 minutes gently simmering. Then add in the cooked tomatoes and sprinkle in basil and continue to cook until the pasta is ready.
Roll the pasta into long thin sausages then cut into 2cm pieces and roll on a butter pat. Cook the pasta in boiling salted water for 2 to 3 minutes, spoon into the ragout, grate over the Parmesan and serve.

Ingredients

For the pasta

250g type 00 flour
250g semolina flour
5 eggs

For the ragout

300g minced beef
300g minced pork
1 onion, peeled and diced
3 cloves crushed garlic
1 carrot diced
1 leek diced
2 x 400g tinned chopped tomatoes
1 bunch basil

To finish

A small bunch basil, chopped
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.
Cook the tinned tomatoes, half the garlic and olive oil gently in a saucepan for 45 minutes.
Finely chop the onion, remaining garlic, carrot and leek. To make the ragout, heat a large pan and drizzle in the oil, add the onion, the remaining garlic, carrot and leek and cook for a few minutes.
Add the meats and cook for 5 minutes gently simmering. Then add in the cooked tomatoes and sprinkle in basil and continue to cook until the pasta is ready.
Roll the pasta into long thin sausages then cut into 2cm pieces and roll on a butter pat. Cook the pasta in boiling salted water for 2 to 3 minutes, spoon into the ragout, grate over the Parmesan and serve.