Beef Ragout with Homemade Noodles

To prepare this dish, you will need to take a bit more time, as the ragout requires long and slow cooking at a low temperature. We recommend using "cheaper" cuts of beef, which will soften during the slow cooking process, while also delighting you with their juiciness and excellent flavor. For the side, prepare homemade noodles, and you will create a dish that everyone will praise, and the plates will be wiped clean with pleasure.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 200 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Homemade pasta

  • 300 g Semolina

  • pieces Salt, table

  • pieces Oil, olive

  • 3 pieces Egg, fresh

  • 3 spoons Oil, olive

  • 1.5 kg Meat, beef, ribs

  • 2 piece Onion, raw

  • 2 piece Carrot, fresh

  • 1 piece Parsley, fresh

  • pieces Green, raw

  • 3 pods Garlic, fresh

  • 2 spoons Tomato, concentrate

  • 250 ml Alcohol, Wine, Red

  • 2 piece Spices, bay (leaves)

  • 1 twig Rosemary, fresh

  • 300 g Tomato sauce, without salt

  • pieces Water

  • pieces Salt, table

  • pieces Cheese, Parmesan, hard

Steps

  1. Wash the meat, dry it well with paper towels, and season with salt and freshly ground pepper. Wash the carrots and parsley root, peel them, and cut them into small pieces. Peel the onion and garlic, and finely chop them separately.

  2. Heat oil in a large pot and sear the seasoned meat. Turn it while cooking, and once it is nicely browned on all sides, remove it from the pot and set it aside on a plate. Add the onion, carrots, and parsley root to the pot. Add more oil if needed. Sauté the vegetables for about 10 minutes, then add the garlic and tomato paste, and cook for another 2 minutes while stirring constantly. Pour in the wine and use a spatula to scrape the bottom of the pot to release all the caramelized bits that formed during searing. Cook for a few minutes to let the alcohol evaporate.

  3. Add the pureed tomatoes, bay leaf, and a sprig of rosemary to the pot. Return the seared meat pieces to the pot and add enough water or broth to almost cover the ingredients. Cover the pot and simmer the dish gently for 2 to 3 hours (until the meat is completely tender). Turn the meat occasionally during cooking, and season the sauce with pepper and salt to taste. During the last hour of cooking, you can uncover the pot to allow the sauce to thicken properly.

  4. Prepare the noodle dough. Place the flour on a work surface and make a well in the center. Add the eggs, salt, and olive oil to the well. Mix the ingredients first with your fingertips until they come together into a rough dough, then knead until the dough becomes smooth, soft, and elastic. Wrap the kneaded dough in plastic wrap and let it rest at room temperature for half an hour. If you need it later, store it in the refrigerator.

  5. Once the meat is tender, remove it from the pot and set it aside on a plate. Remove the bay leaf and rosemary sprig from the pot, then use an immersion blender to blend the sauce to the desired consistency (this step can be skipped if desired). If you prefer, you can remove the meat from the bone and cut or shred it into pieces, then add it back to the sauce.

  6. Roll out the rested noodle dough as thinly and evenly as possible. You can use a pasta machine or a rolling pin for this. The ideal thickness of the dough is between 2 and 3 millimeters. Place the rolled-out dough on a floured surface or a cloth and let it dry for about 10 minutes. Then, using a pasta machine or by hand, cut the dough into noodles. When cutting by hand, be careful not to press the roll too tightly, and immediately separate and flour the cut noodles to prevent them from sticking together. Cook the noodles in salted boiling water.

  7. Drain the cooked noodles and serve them on plates. Pour the prepared ragout over them. If desired, sprinkle the dish with freshly grated Parmesan before serving.

Nutrition Information (Per 100g)

  • Calories: 247.68 kcal
  • Fat: 16.53 g
    • Saturated Fat: 6.31 g
  • Carbohydrates: 10.47 g
    • Sugars: 1.12 g
  • Protein: 11.16 g
  • Fiber: 0.65 g

Advice

Beef ragout can also be seasoned with smoked paprika if desired. Semolina is a fine grind made from durum wheat.