Beef Ragu Bologese with Cavatelli

A very, very nice dinner.

BEEF RAGU BOLOGESE WITH CAVAILLI



Serves 8-10 people.

                                       Olive Oil

Beef Ragu Bologese with Cavatelli

1                                     Large onion, cut in half, peel
3                                     Large cloves of Garlic, minced
2 lbs.                               Ground beef
2 cups                              Beef broth- see recipe for Osso
Bucco with Saffron Risotto
24 oz.                             Passata, Italian tomatoes crushed
28 oz.                             Peeled tomatoes, San Marzano,   crushed
                                       Salt and pepper
1 tbsp                              Basil
1 t                                   Oregano
                                       Hot pepper flakes
1/4 cup                           Creme fraiche
1/2 cup                           Parmigiano Reggiano, grated
                                       Parsley

1. Heat oil and add onion, cook for 8-10 min on med. heat. Increase heat, add meat, cook for 5-7 min., and then add garlic.
2. Add beef broth 1 cup, 8-10 min., add another 1 cup, 8-10 min.
3. Turn down and add all of the tomatoes. Add salt, pepper, basil, oregano, hot pepper flakes, and creme fraiche. Add 1/4 cup of Parmigiano Reggiano.
4. And simmer for 1 hour 
5. Stir pasta, meat, and tomatoes together.
6. Garnish with a 1/4 cup of Parmigiano Reggiano and parsley. Serve.

By Deborah Mele, Italian Food Forever (a blogs),  August 9, 2009.

How to Make Cavatelli di Ricotta Step by Step

Serves 8-10 people.

4 cups                             Tipo "00" flour
1                                     Egg
1 lbs.                               Full fat Ricotta cheese
1 tsp.                               Salt
1/3 cup                            Heavy cream

1. Measure and assemble your ingredients - flour, ricotta cheese, salt, cream and egg.
2. Make a well in the flour and add the other ingredients into it. Begin to mix until the dough comes together.
3. Dump the dough onto a lightly floured counter and knead for 2 to 3 minutes with your hands until you get a smooth dough.
4. Wrap the dough in plastic wrap or a damp towel and let rest 15 minutes on the counter or for hours in the refrigerator.
5. Cut the dough into workable pieces and roll on a floured surface until your dough is about 1/3 of an inch thick.
6. Use a sharp knife and cut the dough into 1/2 to 3/4 of an inch thick strips. Flour the strips well before using to prevent sticking.
7. Use one hand to feed the strip between the wooden rollers while using the other hand to turn the crank clockwise.
8. As the dough passes through the rollers it is then cut into cavatelli which fall out onto the surface below.
9. Place the completed cavatelli onto a lightly floured tray and cook immediately or store in the freeze until needed.

Cavatelli Maker

Cavatelli Maker

I USE ONLY MY LEFT HAND!!!