Home Made Cavatelli with Ragu`
Home Made Cavatelli and four Meats Ragu`... from the rolling hills of Avellino.
For 2 Person(s)
For the Cavatelli:
- 2 cups white flour
For the Ragu`:
- 1 pound meat (mixed beef, lamb, pork and veal)
- 4 cups tomato sauce
- 1 medium onion, chopped
- 2 cloves garlic
- 2 ounces white wine
- grated Parmigiano cheese
- 2 basil leaves
- fresh parsley
- extra virgin olive oil
- salt & pepper
- Pour the flour in a bowl and begin to add water a little at the time. Mix the water into the flour.
- Once the water is well amalgamated with the flour, remove the dough from the bowl and move it to a wooden board. Continue to work with your hands the dough until reaches a firm consistency.
- Cut a piece of dough and roll it with your hands on the board into a round form a little less that 1/2" thick.
- With a knife, cut the round dough into small pieces and with the tip of your index and middle finger press on each piece and pull it toward you. It should result in a "Cavatello". (Watch the middle sequence of the video).
- In a sauce pan, add EV olive oil and saute` the garlic and the onion together.
- Once the garlic begins to turn golden, add the four cuts of meat: pork, veal, lamb and beef.
- Let the meat color on all sides and add the white wine.
- After a minute or two, add the tomato sauce, the basil cut into pieces and the parsley. Add salt and pepper as desired.
- Cook for 1 hour at medium flame.
- Pour the Ragu` sauce over the cavatelli which you have cooked separately and garnish with plenty of Parmigiano.
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