Traditionally made from wheat, water, eggs and salt pasta comes in over 600 shapes and usually named with Italian words that playfully describe their shapes, think tortellini (‘little cakes’), conchiglie (‘shells’) or fusilli (‘spindles’). Pasta is the perfect pantry staple for any busy house. The variety of shapes, textures and the endless possibilities make it a firm favourite here at Meadows & Byrne.
Cooking is an art that thrives on imagination. When it comes to pasta, the possibilities are endless. You can season it with an array of ingredients that suit your taste, whether it’s the vibrant flavours of pesto from Liguria, the creamy richness of ricotta, or the timeless classic, ragu’ sauce—a specialty hailing from the charming city of Bologna.
Most people enjoy their pasta covered in sauce and the options range from the deliciously simple to the complicated. How about some oil, chili, and crushed garlic? The classic Aglio, Olio and Peperoncino!
Why not a simple drizzle of excellent quality Extra Virgin Olive Oil and a grating of parmesan.
If you want to get more complicated why not try your hand at a homemade Carbonara or Penne alla Vodka, whatever your taste and culinary expertise there is a pasta dish for you!
Cooking pasta requires more than just putting your chosen type in a pot and pressing go, bring the water to the boil, salt the water generously, stir in the pasta. The pasta is ready when it is soft enough to eat, but make sure to leave some bite, as the pros say ‘al dente’.
Today, our spotlight is on Ragu’, a soul-warming sauce that elevates any pasta dish. A good pasta dish is incomplete without a hearty and flavoursome sauce. Let’s dive into a simple yet foolproof recipe that will undoubtedly impress your guests or family.
Let’s start with the ingredients for 4 servings:
- 400g fresh egg Tagliatelle
- 300g beef minced meat
- 300g tomato puree
- 150g pork minced meat
- 50g carrot
- 50g celery
- white onion
- red wine (or dry white wine)
- extra virgin olive oil
- salt
- pepper
Now, let’s delve into the practical aspect of this culinary journey:
- Sauté onion, carrot and celery in a scratch guard pan with a drizzle of olive oil.
- Add the minced pork and beef.
- Deglaze with wine and add salt to taste.
- Add the tomato puree and let it cook.
- Cook the Tagliatelle al dente in a large pot.
- Pour the ragu’ into a large bowl and add the pasta.
- A sprinkling of parmesan cheese and…
ENJOY!!!
And, of course, we can’t overlook the perfect pairing—a good glass of wine.
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