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Before you jump to Simple Homemade Pasta! Pappardelle with Ragu Sauce recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Cash.
Until fairly recently anyone who indicated concern about the degradation of the environment raised skeptical eyebrows. That has totally changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more eco-friendly we won't be able to fix the problems of the environment. This needs to happen soon and living in ways more friendly to the environment should become a mission for every individual family. Read on for some ways to go green and save energy, generally in the kitchen.
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The kitchen alone gives you many small means by which energy and money can be saved. Natural living is actually something we can all accomplish, without difficulty. A lot of it truly is basically making use of common sense.
We hope you got benefit from reading it, now let's go back to simple homemade pasta! pappardelle with ragu sauce recipe. You can have simple homemade pasta! pappardelle with ragu sauce using 16 ingredients and 13 steps. Here is how you do that.
The ingredients needed to cook Simple Homemade Pasta! Pappardelle with Ragu Sauce:
- You need of For the pasta:.
- Provide 60 grams of Durum semolina flour.
- Use 50 grams of Cake flour.
- Provide 1 tbsp of Olive oil.
- Prepare 1 of Egg.
- You need 1 dash of Salt.
- Provide of For the ragu sauce:.
- Provide 100 grams of Ground meat (mixed beef and pork).
- You need 1 small of Onion.
- Take 1 small of Carrot.
- Get 1 small of Tomato.
- Take 1 of Bay leaf.
- Prepare 1 of Tomato purée or juice.
- Provide 1 of Butter.
- Provide 1 of as neeed Red wine.
- Use 1 clove of Garlic.
Instructions to make Simple Homemade Pasta! Pappardelle with Ragu Sauce:
- Combine all of the pasta ingredients in a bowl, and mix with a spatula until it comes together into a dough..
- Knead for about 10-15 minutes until the surface becomes moist..
- Wrap in plastic wrap and let rest for over an hour. In the meantime, prepare the sauce..
- Finely chop the garlic, carrots, and onions..
- Put the butter in a pot and sauté the vegetables until translucent..
- Add the ground meat and cook until browned. Next, roughly chop the tomato and add it to the pot..
- 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..
- 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..
- 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..
- 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..
- Boil in a pot full of water for about 5-7 minutes until it reaches desired firmness, then drain..
- Add the well drained pasta to the pot of ragu sauce, and toss together. Cook for a while to blend the flavors together..
- Transfer to a plate, then serve. Grate on Parmesan cheese and garnish with chopped parsley, if available..
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