Of course! A rich, slow-simmered meat and vegetable ragu served over homemade pasta is the pinnacle of comfort food. This isn’t a quick weeknight sauce; it’s a project of love, and the results are absolutely worth it.
Here is a comprehensive guide to making this classic dish, broken down into two parts: the fresh pasta and the rich ragu.
Part 1: Homemade Egg Pasta
This is a simple, traditional recipe. The key is patience and feeling the dough.
Prep Time: 15 minutes + 30 minutes resting
Cook Time: 2-3 minutes per batch
Servings: 4
Ingredients
· 2 cups (250g) “00” Flour or All-Purpose Flour, plus more for dusting
· 3 large eggs
· 1 tbsp olive oil
· ½ tsp fine sea salt
Instructions
- Make the Mound: On a clean, dry work surface, pour the flour into a mound. Create a deep well in the center (like a volcano).
- Combine Wet Ingredients: Crack the eggs into the well. Add the olive oil and salt.
- Incorporate Gradually: Using a fork, gently beat the eggs, oil, and salt together without breaking the flour walls. Gradually start pulling flour from the inner walls of the well into the egg mixture. Continue until a shaggy, thick paste forms.
- Knead the Dough: Once it’s too thick to use a fork, use your hands and a bench scraper to incorporate the rest of the flour. Knead the dough for 8-10 minutes. It will be tough at first, but will become smooth, elastic, and slightly sticky. If it’s too dry, wet your hands; if too sticky, add a tiny bit of flour.
- Rest the Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes and up to 2 hours. This is non-negotiable—it relaxes the gluten, making it much easier to roll out.
- Roll and Cut:
· By Hand: Cut the dough into 4 equal pieces. Keep the others covered. On a floured surface, use a rolling pin to roll one piece into a large, thin sheet. You should be able to almost see your hand through it. Lightly dust the sheet with flour, fold it over itself a few times, and use a sharp knife to cut it into your desired width (e.g., ¼-inch for fettuccine, ½-inch for pappardelle). Unfurl the noodles and toss with a little flour to prevent sticking.
· With a Pasta Machine: Follow the same principle, starting on the widest setting and progressively moving to thinner settings, dusting with flour as needed, until you reach your desired thickness (usually setting #6 or #7 on most machines). Then, run the sheet through the cutting attachment.
Part 2: Rich Meat and Vegetable Ragu
This is a classic “ragù alla Bolognese” style sauce, slow-cooked for maximum flavor.
Prep Time: 30 minutes
Cook Time: 3-4 hours (low and slow!)
Servings: 4-6
Ingredients
· 2 tbsp olive oil
· 2 tbsp butter
· 1 medium onion, finely chopped
· 2 medium carrots, finely chopped
· 2 celery stalks, finely chopped
· 4 cloves garlic, minced
· 1 lb (450g) ground beef chuck (or a mix of beef & pork)
· 4 oz (115g) pancetta or bacon, finely chopped
· 1 cup (240ml) dry red wine (like Sangiovese or Merlot)
· 1 cup (240ml) whole milk
· 1 (28 oz / 800g) can crushed tomatoes (San Marzano preferred)
· 2 tbsp tomato paste
· 1 cup (240ml) beef or chicken stock
· 1 bay leaf
· Secret Ingredient: A pinch of freshly grated nutmeg
· Salt and freshly ground black pepper
· To Finish: ½ cup (120ml) whole milk or cream, and ½ cup freshly grated Parmigiano-Reggiano cheese
Instructions
- Soffritto Base: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat. Add the onion, carrots, and celery (this is called a soffritto). Cook, stirring occasionally, for 8-10 minutes until softened and sweet. Add the garlic and cook for 1 more minute.
- Brown the Meats: Increase the heat to medium-high. Add the pancetta and cook for 2-3 minutes to render the fat. Add the ground beef, breaking it up with a wooden spoon. Cook until it’s no longer pink and has browned well. This fond (browned bits) on the bottom of the pot is flavor!
- Deglaze with Wine: Pour in the red wine. Scrape the bottom of the pot to release all the browned bits. Let the wine simmer rapidly until it is mostly evaporated and the alcohol smell has cooked off.
- Build the Sauce: Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, stock, the 1 cup of milk, bay leaf, and nutmeg. The milk is crucial—it helps tenderize the meat and balance the acidity.
- The Long Simmer: Bring the sauce to a very gentle simmer. Reduce the heat to the lowest possible setting. Partially cover the pot and let it cook for at least 3-4 hours, stirring occasionally. The sauce should barely bubble. It’s done when it’s thick, rich, and the fat has separated on the surface.
- Finish the Sauce: Remove the bay leaf. Stir in the final ½ cup of milk or cream and the grated Parmigiano-Reggiano. This adds a final layer of richness and creaminess. Season to taste with salt and plenty of black pepper.
To Bring It All Together
- Cook the Pasta: When the ragu is nearly ready, bring a large pot of heavily salted water to a rolling boil. Add the fresh pasta and cook for just 1-3 minutes, until it floats to the top and is al dente.
- Sauce the Pasta: Using tongs, transfer the cooked pasta directly from the pot into the simmering ragu. Add a splash of the starchy pasta water. This water is magical—it helps the sauce cling to the pasta.
- Toss Vigorously: Over low heat, toss the pasta and sauce together for 30-60 seconds until the pasta is perfectly coated and everything is beautifully combined.
- Serve Immediately: Plate the pasta into warm bowls. Top with an extra spoonful of ragu and a generous sprinkle of fresh Parmigiano-Reggiano. A final drizzle of high-quality olive oil is a wonderful touch.
Chef’s Tips for the Ultimate Ragu
· Low and Slow is the Law: Rushing the simmer is the biggest mistake. The long, gentle cooking is what develops the deep, complex, sweet, and savory flavors.
· The Holy Trinity: Don’t rush the soffritto (onion, carrot, celery). Cooking it slowly sweetens and builds the flavor foundation.
· Embrace the Fat: Don’t skim the fat from the ragu until the very end. The fat carries immense flavor and helps the sauce emulsify with the pasta water.
· Make it Ahead: Ragu is arguably better the next day. Make it a day or two in advance and simply reheat it gently.
Enjoy this labor of love. It’s a truly special meal that celebrates the heart of Italian home cooking.