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Pappardelle with rib ragu

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Pappardelle with rib ragu


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Tempo de preparo

2 hour(s)


6 servings

Wilson Nunes

  • Ingredients
  • Recipe
  • Beef Rib (with bone)1 kg
  • Bay leaves2 unit(s)
  • Soy sauce1/2 cup
  • Red wine1/2 cup
  • Beef broth (homemade)700 ml
  • White onion2 unit(s)
  • Garlic Clove2 unit(s)
  • Wheat flour500 g
  • Whole eggs5 unit(s)
  • Olive oil to taste
  • Salt and Black Pepper to taste
  1. For the ragu: Cut the rib into medium pieces and season with salt and freshly ground black pepper. Reserve. In a pressure cooker, add a drizzle of olive oil and sauté the meat until golden brown. Then cut the onion and garlic into small pieces and sauté too. When everything is golden, add the bay leaf, red wine, soy sauce and homemade beef broth. (If you don't have homemade broth, add 2 industrialized tablets with 700 ml of water). Cover the pan and let it cook for approximately 45 minutes (after it gets pressure). After the rib cooking time, turn it off and see if it is already falling apart. If not, come back for another 15 minutes and check again. Now clean that rib by separating the meat from the bones, fat and sinew. Shred and return to cook in the broth. Let the broth reduce enough and then add freshly ground pepper and adjust the salt.
  2. For mass: Make a volcano with the wheat flour and in the middle add the eggs, 12g of olive oil and a pinch of salt. Beat the eggs lightly and gradually incorporate the flour. Then place this mixture on a marble or wooden countertop and knead this dough until smooth. If the dough is too wet, add flour (always little by little so you don't make mistakes) and if it's too dry, add water. When the dough is smooth, wrap in plastic wrap or place in a bowl and cover with a damp cloth napkin (so it doesn't dry out). Let it rest for 30 minutes. Divide this dough into 3 equal parts and pass the cylinder or roll out until it's very thin. Cut into pappardelle shape. (Wide dough 2 cm wide).

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