Beef and pork ragu with freshly made tagliatelle

Over the long weekend, with the luxury of waking up a bit later than usual, I reverted back to a really bad habit of watching youtube videos in bed. Specifically cooking videos… While tapping away on my phone’s screen, I stumbled onto a very charismatic and vibrant Italian cook called Gennaro Contaldo. I didn’t realise how famous he was, but then I found out he was a part of the show Two Greedy Italians. And he mentored Jamie Oliver….He was so entertaining and passionate that I had soon watched nearly every single one of his recipe videos. His family ragu in particular aroused the greatest craving which was quite inconvenient considering that it was 12:30 in the morning.

Coincidentally, it was also my cousin’s birthday which provided a perfect outlet to bring that ragu from youtube to life. Here’s the video which started it all, and the recipe. The video is a bit different from the recipe but they are both fine. To match the ragu, I also took the risk to make my own pasta. I tried making pasta before and ended up with thick pieces of rubber. After chatting to a former chef at work I found out that I should have used 00 flour instead of plain flour as it has a mid-protein level and is ground finer. I followed a guideline by Jamie oliver which is pretty simple: 100gm flour to 1 egg. I mixed up the egg with the flour until it was roughly combined then tipped it out on the bench and kneaded away. After some strenuous kneading (~5 min) the dough was done. I wasn’t sure whether I should knead longer but then the dough felt smooth and came together like playdoh. I let my dough rest for 3 hours and hoped for the best.

And wow it turned out so well this time. Finally, something that looks like the images in the recipe. After flattening it out as much as possible with my rolling pin (I don’t have a pasta machine) I folded it up and cut it into ~0.5-1 cm widths. I purposely cut it up roughly so it looked handmade haha. After the ragu had finished cooking I boiled some water, slipped the pasta in and let boil for around 2 minutes. Then I dunked it into the ragu and let it soak in all that meaty simmering flavours.

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O my gosh it was so delicious. Too bad it took such a long time to make or else I would have this more often. The pasta was silky soft with a bit of bite and the ragu was just delicious. I broke up the meat after cooking so each mouthful had ribbons of beef intertwined with the pasta. Yum.

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I must have shaken my hand while taking this photo out of hunger. I started cooking at 4 and started eating three and a half hours later.

I would highly recommend trying Gennaro’s recipe and tasting it for yourself.

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