Mezzelune pasta with meat sauce

Ideas
6 servings
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Beef

By Food24 November 03 2009
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Ingredients (32)

pasta
600.00 g flour
5.00 eggs — large
salt
STUFFING
100.00 g butter
125.00 g steak — rump or sirloin
2.00 garlic — whole cloves, peeled
6.00 cloves — whole
salt and freshly ground black pepper — to taste
125.00 ml stock — beef
125.00 ml parmesan cheese — grated
125.00 ml breadcrumbs — fresh
SAUCE
120.00 g prosciutto
60.00 g pancetta
500.00 g chicken breast fillets — skinned and deboned
500.00 g beef mince — lean
1.00 sausages — Italian
30.00 ml fresh chillies — 573
30.00 ml butter
1.00 onion — large, chopped
1.00 carrots — finely chopped
1.00 celery stalks — finely chopped
50.00 ml fresh parsley — chopped
1.00 garlic — cloves, crushed
250.00 ml wine — red
500.00 ml stock — beef
30.00 ml tomato paste
salt and freshly ground black pepper — to taste
to serve — to serve
250.00 ml cream
125.00 ml parmesan cheese — grated
45.00 ml fresh parsley — chopped
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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.



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