Beef Ragù with Fresh Fettuccini.

Beef Ragù with Fresh Fettuccini.

Serves 4-6.

Equipment:

large stock pot.

Pasta machine.

Preparation:

-1 large onion, chopped.

-2 cloves garlic chopped.

-4 rashes of bacon, sliced.

-1.2kg stewing beef, cut into 3 cm chunks.

-2 carrots, cut into 3 cm chunks,

-2 stalks celery, cut into 3 cm chunks,

-1 bell pepper, cut into chunks.

-2tbsp tomato paste.

-2x400g tinned tomatoes.

-1litre chicken stock.

-2 litres water.

-500ml red wine.

Seasoning:

Salt/pepper,

1-2 tbsp Soy sauce.

For the Ragu.

In the stock pot, fry

-onions with

- garlic,

-bacon.

Cook, stirring until the onions have softened and cooked through, add

-herbs- thyme,

            -Rosemary 

            -parsley,

            -bay leaves, cook for a couple of minutes, then put in

-tomato paste. 

-plenty of salt/pepper. 

-soy sauce.

Stir to combine, add

-beef, 

Cook, stirring to coat the beef, add

-carrots,

-celery,

-bell pepper.

Pour in

-tinned tomatoes,

-water,

-stock,

-wine.

Cook, cover with a lid, on low-medium heat for around 3 hrs,the meat should be falling apart. (Check on the Ragu from time to time)

You may need to add more liquid and adjust the seasoning accordingly.

Fresh Pasta.

-300g plain four. (Serves 4).

-3 eggs.

-1tsp salt.

Put the ingredients in the food processor and process until a rough dough forms, if there are still lots of dry crumbs left add some water.

Tip onto a floured surface, knead for 1-2minutes until you have a smooth dough. Wrap in cling film and leave to rest for 20 minutes.

When ready cut the dough in half and each half into 3 pieces. 

Work with 1 piece at a time, keep the others wrapped.

Make sure your work surface is well floured.

Press down on the dough to form a rough disc. 

Set your pasta maker on the widest setting (setting 1). Pass the disc through once then fold the ends into the centre, press to seal the seam, pass the pasta through, repeat the folding again. Need to make sure you flour your pasta to stop it sticking to itself.

Without folding the ends into the centre, pass the pasta through the widest setting twice more.

Set your pasta maker on setting 4, run your pasta through once.

Set the pasta maker on setting 7, run your pasta through once.

Now for the fun bit, pass your pasta through the shredder setting, either spaghetti or fettuccini.

Keep your finished pasta well floured and fold them into little nests. Keep finished pasta on greaseproof paper covered with slightly damp tea towel until you are ready to use it. Will keep in the fridge for up to 2 days.

Note: fresh pasta (in my case fettuccini) will only take around 45 seconds to cook.