Steps to Prepare Gordon Ramsay Simple Homemade Pasta! Pappardelle with Ragu Sauce

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, simple homemade pasta! pappardelle with ragu sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Simple Homemade Pasta! Pappardelle with Ragu Sauce is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Simple Homemade Pasta! Pappardelle with Ragu Sauce is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have simple homemade pasta! pappardelle with ragu sauce using 16 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Simple Homemade Pasta! Pappardelle with Ragu Sauce:

1. Make ready For the pasta:
2. Get Durum semolina flour
3. Make ready Cake flour
4. Take Olive oil
5. Get Egg
6. Make ready Salt
7. Prepare For the ragu sauce:
8. Take Ground meat (mixed beef and pork)
9. Make ready Onion
10. Take Carrot
11. Prepare Tomato
12. Prepare Bay leaf
13. Take Tomato purée or juice
14. Get Butter
15. Get as neeed Red wine
16. Prepare Garlic

Steps to make Simple Homemade Pasta! Pappardelle with Ragu Sauce:

1. Combine all of the pasta ingredients in a bowl, and mix with a spatula until it comes together into a dough.
2. Knead for about 10-15 minutes until the surface becomes moist.
3. Wrap in plastic wrap and let rest for over an hour. In the meantime, prepare the sauce.
4. Finely chop the garlic, carrots, and onions.
5. Put the butter in a pot and sauté the vegetables until translucent.
6. Add the ground meat and cook until browned. Next, roughly chop the tomato and add it to the pot.
7. Add half the wine and tomato purée until the liquid just covers the contents of the pot. Add the bay leaf and slowly simmer until the liquid cooks off.
8. Once the liquid cooks off, add a little more wine and tomato purée. Repeat this process for about 30 more minutes while simmering to bring out the flavors. The color should also deepen.
9. Season with salt to taste. If available, you can add to the flavor with some concentrated fond de veau, such as glace de viande, to taste.
10. Dust your work surface with flour, then roll out the pasta dough to a 1-2 mm thickness. Fold the dough over, then cut it into 20-25 mm wide strands.
11. Boil in a pot full of water for about 5-7 minutes until it reaches desired firmness, then drain.
12. Add the well drained pasta to the pot of ragu sauce, and toss together. Cook for a while to blend the flavors together.
13. Transfer to a plate, then serve. Grate on Parmesan cheese and garnish with chopped parsley, if available.

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