Fresh Pici Pasta With Meat Sauce Recipe



Fresh Pici Pasta With Meat Sauce Recipes

Ingredients :

300 g

250 ml

 

Sauce

1

1

1

11/2 tablespoons

6 tablespoons

300 g

1

25 g

 

125 ml

400 g

250 ml

100 g

durum wheat flour

hot water

salt

 

medium onion, finely chopped

medium carrot, finely chopped

small stalk celery, finely chopped

finely chopped parsley

extra virgin olive oil

ground lean beef

fresh Italian pork sausage, skinned

dried porcini mushrooms, soaked for 20 minutes in warm water, well drained and coarsely chopped

dry red wine

chopped canned Italian tomatoes

meat stock

freshly grated parmesan cheese

salt to taste

freshly ground black pepper

Method :

Sift the flour and salt into a large mixing bowl and make a well in the center. Gradually add just enough of the water to make a very firm dough, working it in by hand until the dough is as smooth and elastic. On a floured work surface, roll the dough out to about 2 cm thick and cut into strips. Roll each strip between your floured palms, slowly drawing it out until it is very thin and resembles rather untidy spaghetti. Spread the pici out on a lightly floured clean cloth.

Sauté the onion, carrot, celery, and parsley in the oil in a heavy bottomed saucepan for 5 minutes. Add the beef and sausage meat, squashing any lumps that may form. Stir while cooking for 5 minutes before adding the mushrooms. Add the wine and cook over a higher heat, uncovered, for 5 minutes to reduce. Add the tomatoes and salt and pepper to taste. Reduce the heat, cover and simmer for at least 45 minutes, adding a little stock to moisten. Bring a large saucepan of salted water to a boil, add the pici and cook until tender. Drain well and transfer to a heated serving dish, add the meat sauce and toss gently. Sprinkle with the cheese and serve hot.

Serves 4

Preparation: 50 minutes

Cooking: about 1 hour for the meat sauce + about 5 minutes for the pasta

Recipe grading: fairly easy

Suggested wine: a dry red (Rosso di Montalcino)


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