RICH BEEF RAGU WITH FRESH HANDMADE TAGLIATELLE

Rich and sumptuous luxury on a plate, for me this is the ragu of ragu`s, the deep body of the claret adds a richer depth of flavour along with the quality of the Angus steak beef mince with an added bonus of fresh jelly from my dripping.

INGREDIENTS

(Serves 4)

2 carrots finely diced

2 celery finely diced

1 onion finely diced

1 knob of butter

Ooil

Sprig of fresh thyme

1kg angus minced beef or chuck steak

250g minced pork (optional)

1 bottle of Claret or Burgundy

500ml beef stock or jelly from your dripping bowl

Pinch of cayenne pepper (optional)

1 can chopped tomatoes

1 tbsp tomato puree

Heat the butter and ooil in a deep pan, soften the onion, carrot and celery for five minutes, add the beef and pork mince and brown off, sometimes I like to catch the mince a little to give a nuttier flavour. Add the thyme, red wine and reduce by on third, add the beef stock, tomatoes, tomato puree and leave to gently simmer for 1-2  hours, taste and season with salt, white and black pepper and maybe a pinch of cayenne pepper.

  This is one of those dishes that will improve with resting so this can be made earlier in the day and left to mature once cooked.

HANDMADE PASTA

Making your own pasta not only gives you higher quality produces but is quick, easy and cheaper than buying dried manufactured pasta.  Making pasta is just the same as making pastry and once you look at the method like this it really is very simple.  No fancy equipment is needed, in Italy all the Nona's use is a rolling pin and the biceps!  

INGREDIENTS

(Serves 4)

500g 00 flour

2 eggs beaten

3 egg yolks whisked

Good pinch of salt

Add the salt to your flour and mix in, place your flour in a mound on your work top, make a well in the centre, add the eggs and egg yolk.  Now you want to slowly incorporate the flour into the egg little by little.  I find the easiest way is to make my hand like a birds beak and using a pecking action bring in the flour into the egg and peck together.

Once you have used all the flour bring together and gently knead for five minutes until your dough becomes smooth and springy.  Wrap in cling film and rest in the fridge for 30 minutes.

Once you have rested your dough, cut into four, dust with semolina, and roll out as thin as you can with your rolling pin, don't let the pasta dry out, so if your taking your time have a damp tea towel and cover the rolled out pasta.

Now your pasta is ready to cut into sheets or tagliatelle, just roll up the sheets and slice thin, remember that the pasta will expand a little during cooking.

SUMPTUOUS GORGEOUS RAGU WITH HANDMADE TAGLIATELLE