When Andrew's parents visited for the weekend they brought some goodies with them, these included a pasta machine. I have told Andrew that I really wanted a pasta machine but he has never been very convinced that I would use it that much. So as a compromise we borrowed Andrew's parents one.
Last weekend seemed to really signal the beginning of autumnal eating which means the start of stews and toad in the hole! For Sundays dinner I decided to make my version of a ragu. I knew somewhere in my vast collection of books I had a recipe for a ragu and pasta but I couldn't find it. So I had an idea of what I wanted it have in it. It was a bit of a cross of beef bourginon with some of the ingredients I would use to make spag bol.
- Olive oil
- 500g of stewing beef, cubed
- 3-4 tbsps of seasoned flour
- 1 large onion, chopped
- 2 cloves of garlic crushed
- 1 swede, chopped
- 3 carrots, chopped
- 250g of pumpkin chopped
- Tomato paste
- 1 tin of chopped tomatoes
- 1/2 bottle of red wine
- Handful of olives
Fry the onion until soft. Add the garlic, swede and carrots stir for a couple of minutes. Then add the tomato paste and cook for 2 more minutes. Return the meat to the pan. Add the olives.
Add the red wine, scraping the bottom of the pan to make sure that the crusty bits a incorporated. Then add the tin of tomatoes. If this doesn't cover the meat and veg top up with water.
Put in the oven and cook for 1 hour then stir in the pumpkin. Then cook for another 1-1 and a half hours until meat is tender and sauce has reduced.
Serve with pasta.
Whilst the ragu was cooking, I made my pasta. I used Jamie's 100g and 1 large egg per person recipe.
Once it had combined into a dough I kneaded it for a few minutes before starting the rolling!
This part was quite tricky but I think that's because I tried to roll too much of the dough at once. This meant we had long pieces of pasta which made it hard to handle. Also the dough likes to stick to itself so you really need to dust it with quite a bit of flour.
We did get the hang of it at the end it was great to see the sheets of pasta gradually getting thinner and thinner. I wanted to make pappardelle, so we rolled up the pasta and cut it into wide strips.
I have to say that it was great to make are own pasta. I know that I will get better at it with time. I think that I rolled the pasta a bit too thin as well. But I will know better next time.
The ragu/stew was great the meat was tender and the liquid had reduced to make a wonderful sauce. I'm entering this recipe into this weeks Presto Pasta Nights roundup which this week is hosted by Ruth at Once Upon A Feast. Make sure you check out the roundup.