Fresh Cavatelli with Traditional Beef Ragout

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.