Mezzelune pasta with meat sauce

Recipe from: 12/1/1996 12:00:00 AM
Ingredients 34
Servings 6
Time

Ingredients

  • PASTA
  • 600
    g
    flour
  • 5
    large eggs
  • salt
  • STUFFING
  • 100
    g
    butter
  • 125
    g
    rump or sirloin steak
  • 2
    whole cloves garlic, cleaned
  • 6
    whole cloves
  • salt and pepper to taste
  • 125
    ml
    beef stock
  • 125
    ml
    grated Parmesan cheese
  • 125
    ml
    soft breadcrumbs
  • SAUCE
  • 120
    g
    prosciutto, in one piece (Parma ham)
  • 60
    g
    pancetta, in one piece (bacon)
  • 500
    g
    chicken breasts, skinned and boned
  • 500
    g
    lean minced beef
  • 1
    Italian sausage or lean pork
  • 30
    ml
    olive oil
  • 30
    ml
    butter
  • 1
    large onion, chopped
  • 1
    large carrot, scraped and finely chopped
  • 1
    stalk celery, finely chopped
  • 50
    ml
    chopped parsley
  • 1
    clove garlic, crushed
  • 250
    ml
    red wine
  • 500
    ml
    beef stock (or chicken stock)
  • 30
    ml
    tomato paste
  • salt and pepper to taste
  • TO SERVE
  • 250
    ml
    cream
  • 125
    ml
    grated Parmesan cheese
  • 45
    ml
    chopped parsley
 

Method

 
STUFFING 1. Fry the rump or sirloin, garlic, cloves and seasoning in the 100 g butter for 4 minutes in a small saucepan. Add stock, cover and simmer for 15 minutes. Discard garlic and cloves. 2. Mince the meat and return to the pan juices. Stir in remaining ingredients and leave to cool. SAUCE 3. Coarsely mince the prosciutto (Parma ham), bacon, chicken breasts and pork (if using). Remove the casing from the Italian sausage, and add to the minced meats. 4. In a large pot heat the olive oil and butter and fry the meat over high heat for 10 minutes, breaking up the meat with a fork until crumbly. Add vegetables and stir-fry for a few minutes. 5. Add remaining ingredients and simmer over low heat for about 1 1/2 hours. (This is not a red tomato based bolognaise type sauce and will be rather pale in colour). If the meat cooks dry, add more water. PASTA 6. Sift the dry ingredients onto a surface and make a well in the centre. Break the eggs into the well. Using your fingers, work the flour into the eggs. Once all the flour is incorporated, bring together to form a ball and knead until smooth. Cut off pieces and roll out to the finest setting on a pasta machine. 7. Place 2 ml of filling in two rows down the centre of a sheet of pasta. Fold edges over and cut into half moons with a sharp cookie cutter, or place filling in two rows down one sheet of pasta, cover with a second sheet of pasta and cut into rounds with a cookie cutter. 8. Place on a tray covered with a clean kitchen towel until ready to use. Cook in salted boiling water for 3-5 minutes only. Drain. TO SERVE 9. Add cream to meat sauce just before serving. Pour meat sauce over cooked pasta and serve sprinkled with Parmesan and parsley. Serves 6.
 

Read more on: beef
 

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