I’m all about slow food, and putting in the effort to make great food. But sometimes you might crave pasta and meat sauce, but you don’t have several hours (or a couple of days) to make it. This sauce will get you close in about 30 minutes.
I like to keep a few balls of pasta dough frozen as well (just portioned and wrapped separately), so admittedly making the pasta from start to finish would take a bit longer without that, but boxed pasta is fine in this dish.
1 lbs ground beef
1 medium carrots
1 celery stalk
2 tablespoons Tomato paste
1 cups all purpose flour
1 cups semolina flour
1/2 tsp sea salt
Warm water (as needed)
1/2 tablespoon olive oil
Start by chopping your vegetables into a very fine dice. Next, sauté your ground beef in a touch of olive oil until it is well caramelized (a little more so than if you were going to cook the sauce slowly for several hours).
Transfer the cooked beef into a sauce pot, then add a bit more olive to your pan (there should be bits of beef stuck to the pan which is great), and then your onions and garlic. Cook the onions until they are well caramelized and completely cooked, then transfer them to your sauce pot with the beef.
Repeat this process for you carrots and celery (cooking each separately). The point is to cook the vegetables completely and really caramelize them to develop the flavor fast. Then when everything is in the sauce pot, you can cook it briefly to bring everything together.
Next, sauté your tomato paste really well to cook any raw taste out, then add it to your sauce pot with a bit of red wine, a touch of balsamic vinegar, salt, and pepper. Then, simmer it until you’re pasta is ready.
Sift your dry ingredients together, and then add your eggs and olive oil, and bring the dough together. Add water as needed, then turn onto a floured work surface, and kneed for 10-15 minutes.
Let the dough rest for 30 minutes to 1 hour then divide the dough into quarters to begin to work with.
With a pasta roller, start on the widest setting and run the dough through. Next fold the dough over on itself and run it through the same setting again (do this twice). Finally, run the dough through normally on the same setting before moving to the next setting on your roller.
Repeat this process for each setting until your pasta is the desired thickness. This pasta is very broad, so rolling this very thin works best.
When your pasta has been rolled into sheets, trim them into nice rectangles, then flour each side, and fold the sheets lengthwise several times. Your goal is to have a sheet of pasta that has been folded over so that it’s 5-6 inches long (this makes cutting easier).
Next, cut the folded pasta into even strips (1 to 1.5 inches wide), then unfold them, and hang on a pasta rack until you are ready.
Assembling the Pasta
When you are ready to cook your pasta, boil it in salted water until it’s just undercooked.
Next, sauté your pasta with a bit of meat sauce, and cook until the pasta is coated and fully cooked.
When the pasta is done, remove it from the heat, toss in grated parmesan cheese, a bit more sauce, and salt and pepper as needed. Then serve and enjoy.