Pasta Ragu

This recipe is one you'll return to time and time again. Beef, pork, onions, garlic, tomatoes, basil, a bay leaf and wine and you're done! make your own pasta or buy it...you could even leave out the meat for a veggie option!

Ingredients

For the pasta:

1kg 00 flour
1kg semolina flour
14 eggs
25ml olive oil

For the ragout:

500g mince beef
500g mince pork
1 onion, peeled and diced
3 cloves garlic, crushed
2 x 400g tinned chopped tomatoes
1 carrot peeled and chopped
1 stick of celery chopped
2 tablespoons tomato puree
1 bunch basil
1 bay leaf
50ml red wine

To finish:

A small bunch basil, chopped
Grated parmesan

Method

Print Recipe

To make the pasta, mix the ingredients in a food mixer until they come together and form a dough. Roll out the dough or use a pasta machine to create your desired shape.

To make the ragu, heat a large pan and drizzle in the oil. When the oil is hot, add the onion, the carrot, the celery and tomato puree. Cook out for a few minutes. Add the meats then the garlic, bay leaf, a splash of wine, stock, and tinned tomatoes. Bring to the boil and cook for 1 ½ hours on a gentle simmer. Sprinkle in basil.

Cook the pasta in boiling salted water for 1 minute, spoon into the ragout, grate the Parmesan on top, and serve with chopped basil and a little more Parmesan on top.