This recipe for fazzoletti pasta with ragù is simply delicious, perfect for Sunday supper. Comforting and heart-warming, fazzoletti al ragù is a dish worth of applause.
The “simmering for hours factor” makes a huge difference on the final result, but if you find yourself craving fresh pasta on a weeknight, it will still be a huge hit for the whole family even without bubbling away all afternoon. A good parmigiano reggiano cheese (as well as a good Chianti Classico wine) is essential to complement the dish.
Fazzoletti pasta with ragù
Ingredients:
- Fresh pasta dough
- 1 onion
- 1 celery stalk
- 4 carrots
- 2 sausages
- 450 gr minced beef
- 2 glasses of red wine
- 4 tablespoons tomato paste
- Extra virgin olive oil
- Salt and pepper
- Parmigiano Reggiano
Start by preparing the fazzoletti: make fresh pasta following your favorite recipe. Roll the pasta dough as thin as you can with a good handcrafted rolling pin. Then cut the pasta into sheets and lay them on a lightly floured surface.
For the ragù, cover the bottom of a large pan with extra virgin olive oil. Add diced onion, celery and carrot and cook, stirring frequently, until soft, for about ten minutes. Add sausages, breaking up with the back of a wooden spoon, and then the minced beef. Cook for about 15 minutes, until browned. Add the red wine and let evaporate on high heat. Add tomato paste and some vegetable stock. Reduce heat to very low and cook, stirring frequently, for at least two hours (add more stock if necessary).
Toss the fazzoletti pasta with the ragù and serve immediately with some grated parmigiano reggiano.