Ingredients:
- 500g all-purpose flour
- 5 large eggs
- 1 tbsp olive oil
- Salt to taste
- 400g ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 400g canned crushed tomatoes
- 1/2 cup red wine
- 1/4 cup tomato paste
- 1/2 cup beef broth
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions:
In a large bowl, combine flour and a pinch of salt
Make a well in the center and add eggs and olive oil
Gradually incorporate flour into the eggs until a dough forms
Knead the dough on a floured surface for about 10 minutes, or until smooth and elastic
Wrap in plastic wrap and let rest for 30 minutes
Divide the dough into 4 equal portions
Roll out each portion into a thin sheet using a pasta machine or a rolling pin
Cut the sheets into wide strips to make pappardelle
Dust with flour to prevent sticking and set aside
In a large skillet, cook ground beef over medium heat until browned
Add onion, garlic, carrot, and celery
Cook until vegetables are softened
Stir in crushed tomatoes, red wine, tomato paste, beef broth, oregano, basil, and red pepper flakes
Season with salt and pepper
Simmer for 20-25 minutes, or until thickened
Meanwhile, bring a large pot of salted water to a boil
Cook the pappardelle for 2-3 minutes, or until al dente
Drain well
Toss the cooked pappardelle with the meat ragu
Serve hot, garnished with grated Parmesan cheese
Enjoy
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