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Homemade Italian Pasta with Tomato Ragu

Northern Italian Ragu Dinner
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Ingredients

RAGU

PASTA

Instructions

MAKE THE SAUCE

  1. In a large saucepan or dutch oven, heat 2 tsp olive oil until hot and add meat. Cook until lightly browned but still pink. Add onion, carrot, celery, and garlic. Cook until onions are translucent, about 5 minutes.
  2. Add tomato paste and stir until combined. Add wine, broth, tomatoes, and spices and bring to a boil. Cover and reduce to simmer and cook, stirring occasionally 1 hour. Season to taste.

MAKE THE PASTA

  1. In a stand mixer using the paddle attachment, combine egg yolks and flour until combined. While mixing, add oil one tablespoon at a time. If necessary, slowly add water to help the dough come together.
  2. Switch to the dough hook attachment and knead 3-5 minutes, until smooth. The dough will be dry but will hold together. Wrap dough in plastic wrap and refrigerate 30 minutes to 2 hours.

COOK AND SERVE

  1. When almost ready to serve, heat a large pot of salted water to boiling. Press pasta using the roller instructions and cut into fettucini sized pieces. For me, this was pressed to #5 thickness.
  2. Add pasta and cook 3 minutes. Serve topped with sauce, parmesan cheese, and parsley, if desired.