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Spatzle with sausage ragu
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
10 servings
Culinária criativa
@culinariacriativadarafa- Ingredients
- Recipe
- Wheat flour500 g
- Salt1 teaspoon
- Eggs5 unit(s)
- Water (for the dough)250 ml
- Olive oil50 ml
- Pepperoni sausage1 kg
- Onions3 unit(s)
- Garlic3 unit(s)
- Tomato sauce3 can(s)
- Dry red wine200 ml
- Paprica (your choice)1 tablespoon
- Water (for the ragu)300 ml
- Salt to taste
- Black pepper to taste
- Grated Parmesan Cheese to taste
- In a bowl, mix the eggs, flour and salt.
- Add the water and mix well until the dough is the right consistency (similar to a thicker cake dough).
- In a medium pot of boiling water, add the salt. With the help of a potato masher, press the dough until they form 3. cm threads, cut with a knife. Repeat the process until you run out of dough.
- Let it cook in the pan. When the dough rises, it's ready. Remove from pan and set aside.
- For the sauce: remove the meat from the sausage. Take a medium pan to the fire, add oil and sauté the meat until it turns golden.
- Add the onions and garlic and sauté for another 4 minutes. Add the tomatoes, wine, paprika and water and season with salt and pepper. When it boils, lower the heat and cook for 15 minutes, stirring occasionally.
- Serve the sauce with the ragu over the pasta and sprinkle with grated Parmesan cheese.
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