I'm so glad to have found this recipe. Each time I make it, I feel like I'm right back in the beautiful heart of Italy, about the dive into a plate of...
We love ragout, or Ragù as we call it here. Chock-full of deep flavors, the traditional soffritto of slow cooked carrots, onions, and celery are key here and throughout classic Italian cuisine. This sauce represents a cornerstone of traditional Italian cooking, and any home cook, or professional chef for that matter, worth their weight in salt has this scrumptious sauce recipe firmly rooted in their repertoire.
The sauce fits particularly well with this pasta shape, as the nooks and crannies of the fresh pasta hold and cradle the sauce, providing juicy tidbits with each bite. There are many recipes we call comfort food, but few that mesmerize lucky eaters, and that have the longevity and staying power over multiple generations of Italian diners, but this is without a doubt one of those special recipes.
This handmade pasta is one of the fabulous handmade pastas that is perfect also for those who don't eat eggs. The only liquid used for your delicious fresh pasta dough is water, so it's perfectly suited for specific dietary requirements. Anyone sitting at your table when you prepare fresh cavatelli and beef ragout is in for a special treat - just don't be surprised when they come back asking for more!
Try it with...
for 4 servings
In medium-mixing bowl, blend flour and semola together, blending well. Slowly add water to create stiff dough, so be sure to add a little water at a time. Combine ingredients well for several minutes, and the result should be a smooth, elastic dough.
Working with small amount of dough at a time, roll out each piece on wooden board into long logs no more than 1/2cm in thickness. Cut each log into small pieces, and using your index and middle fingers shape each small piece into traditional Cavatelli shape.
If pasta feels too damp or sticky, dust Cavatelli with semola flour.
Finely dice celery, onion, carrot, and garlic. Generously cover bottom of heavy-bottomed sauce pot with olive oil, and add diced vegetables and mixed herbs. Allow to sauté over medium heat.
When mixture begins to turn golden brown, add ground beef and cook over high heat. When meat begins to brown, adjust to taste with salt.
As sauce is cooking, meat will release more liquid that will need to cook off. Allow to cook for a few minutes, or until liquid has cooked off.
Add red wine, allow to evaporate, then add tomato pulp. Lower heat, cover pan and allow to cook over very low (lowest possible temperature) heat for at least 2 hours. If sauce appears to be drying out, add a little additional water as needed.
Boil large pot of salted water, add Cavatelli and allow to cook between 5-6 minutes. Drain pasta, add to pan of beef ragout, and allow to cook for a few moments to blend flavors.
Place onto individual serving dishes, garnish with additional Parmesan cheese. Serve immediately.
Try it with...
35 minutes 8 ingredients 520 kCal
75 minutes 8 ingredients 155 kCal
Vanessa Thursday 13th of August 2020
Classic Tuscany at your fingertips
I'm so glad to have found this recipe. Each time I make it, I feel like I'm right back in the beautiful heart of Italy, about the dive into a plate of genuine deliciousness. Nothing quite speaks Italian to my taste buds like this sauce, and with the pasta being so easy to whip up, I'm even tempted to make this during the week - why not daydream about being back in Italy and eating this pasta and sauce?