Pappardelle on Ragu Di Manzo

Pappardelle on Ragu Di Manzo

Method

For the Chicken Stock
Bring a large saucepan of 3L of water to the boil. Plunge chicken bones into the boiling water, return to the boil then remove the bones and discard the water; this helps to remove impurities from the bones. Rinse bones in cold water, then place into a large saucepan and cover with the 3L of cold water. Bring to the boil, reduce heat and simmer for 2 hours, uncovered, skimming off any scum that forms on the surface. Ladle stock through a fine sieve, lined with a chux or muslin cloth, discarding bones. Chill, and then remove fat from the surface before use.

For the Ragu Di Manzo
Heat a large frying pan over a high heat, add oil and once hot, add garlic and bay leaves and cook for 1 minute. Add beef shin and cook until browned all over (5-7 minutes), stirring often. Add wine and stir well. Once wine has evaporated, add tomatoes and stock. Cover and simmer for 2-3 hours, stirring occasionally and adding a little water if it starts to dry out. Discard the bay leaves.

For the Pasta
Sift ’00’ flour and salt into a bowl. Make a well in the centre and break in the eggs. Beat eggs with a fork until they are smooth. Then, using the tips of your fingers, begin mixing the egg with the flour, slowly incorporating a little at a time until it forms a smooth dough. Knead in the bowl for 3 minutes then cover with plastic wrap and refrigerate for 30 minutes. Cut dough into 4 pieces, working with one piece at a time, keeping the others covered. Using a hand rolling pasta machine, roll pasta laminating two or three times on a lightly floured bench into a nearly transparent rectangle approximately 1-2mm thick. Hand cut into pappardelle approximately 2cm wide and 25cm long. Toss pappardelle with a light dusting of flour, spread out in a single layer on a tray and cover with a tea towel. Bring 4L of water to the boil, add 1 tablespoon of salt and the pasta and cook for about 3 minutes. Drain, reserving half a cup of the cooking water. Toss the pappardelle with the ragu and the reserved water. Serve with grated parmesan cheese.

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