Where simplicity and flavour meet.
Jun 10, 2020 12:00amBy Paola Toppi
- 30 mins preparation
- 1 hr 20 mins marinating (plus resting)
- Serves 6 - 8
When I was very young, my parents would invite extended family and friends over for lunch on Sundays. These lunches would include a combination of homemade pastas, copious amounts of salads and a meat course with lots of vegetables. I will never forget kneading the pasta by hand, then rolling it over and over again to form beautiful tagliatelle, fettuccine and, of course, ravioli and tortellini.
We were time-poor, so everything we did was simple yet delicious: true Italian food is characterised by simplicity and flavour. We would start the meal with salads – radicchio and fennel, or witlof with apple, pear and Gorgonzola were favourites – and prosciutto sliced so thinly it would melt in your mouth. Sliced tomatoes with olives and spring onion, drizzled with the sweetest olive oil, fresh oregano and sea salt was another regular. But the dish that most often springs to mind is the simplest of homemade tagliatelle with a fresh tomato sauce. Stracciatella cheese or mozzarella could then be folded through to create a sublime combination of rich tomato and strings of melted cheese, causing havoc when trying to twirl it on your fork. This version can be made a day ahead if you like. It's a versatile recipe where you can substitute any meat, chicken or game, and it works well with either dry or fresh pasta.
Our family lunches would inevitably run into dinner, as we would start at about 2pm and finish at 10pm. Sweets were not really served, but rather cheese, fruit and nuts with a digestivo. Sharing and passing around various dishes while speaking loudly over each other is what I remember most fondly. All the chefs or cooks in my family were self-taught, passed down from each generation to the next willing mad person.
Ingredients
- 50 ml extra-virgin olive oil
- 50 gm butter
- 1 onion, finely chopped
- 1 celery heart, finely chopped
- 1 carrot, finely chopped
- 3 garlic cloves, finely chopped
- Pinch of dried chilli flakes (optional)
- 500 gm coarsely minced or finely chopped combined pork and veal
- 100 ml white wine
- 50 ml Madeira
- 500 ml (2 cups) tomato passata
- 12 basil leaves
- Parmesan, to serve
Pasta dough
- 250 gm (1⅔ cups) "00" flour, plus extra for dusting
- 2 eggs
- 3 egg yolks
- 1 tbsp extra-virgin olive oil
Method
1
For pasta dough, place flour on a work surface. Make a well in the centre and add eggs, egg yolks, oil and 1 tsp salt flakes. Combine and knead to a smooth dough (8-10 minutes; alternatively, process in a mixer fitted with the dough hook attachment.) Cover and set aside to rest for 20 minutes.
2
Divide dough into 4 pieces. Working with one piece at a time (cover remaining dough with plastic wrap to stop it drying out), roll through a pasta machine, starting at the widest setting, then reducing settings notch by notch until pasta is 2.5-3mm thick. Set sheets aside on a lightly floured tray for 10 minutes, then cut into 3cm-wide pieces. Hang and dry pasta until required.
3
Heat oil and butter in a wide saucepan over low heat. Add vegetables, garlic and chilli and cook, stirring occasionally, until vegetables are tender but not browned (6-8 minutes). Increase heat to medium, add meat and cook, stirring continuously, until liquid evaporates (6-8 minutes). Add wine and Madeira and cook, stirring occasionally, until alcohol evaporates (4 minutes). Season to taste and add tomato passata, basil and 250ml water. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until meat is tender (1 hour).
4
Add pasta to a large saucepan of boiling salted water and cook until al dente (2-3 minutes). Remove with tongs or drain in a sieve, then add to ragù and toss to combine. Serve topped with fresh finely grated parmesan.
The Latest from Gourmet Traveller
Recipe CollectionsEaster desserts that aren't hot cross buns
Yesterday 11:00pm
Recipe CollectionsAll the Easter recipes you need
Yesterday 10:15pm
Vivid Sydney’s food program is back for 2024
Mar 10, 2024
Travel NewsVirgin Australia is offering 30% off flights to 36 destinations in flash sale
Mar 10, 2024
DestinationsBeyond laneways: A peek into some of Melbourne's most luxe Airbnb stays
Mar 10, 2024
EntertainingGozney's new Arc pizza oven here to heat up the alfresco entertaining game?
Mar 07, 2024
This is how women do it: Leading women in restaurants
Mar 07, 2024
Drinks NewsTop drops: An expert's best tannic wines for March
Mar 07, 2024
Travel NewsTurkish Airlines announces direct flights between Melbourne and Istanbul from March 2024
Mar 06, 2024
EntertainingYour seasonal guide to luxury Easter eggs, bunnies and hampers
Mar 05, 2024
Food NewsNoma returns to Japan for 10-week Noma Kyoto residency in 2024
Mar 05, 2024
Restaurant NewsNoma, the 'world's best restaurant', is closing in 2025
Mar 05, 2024
Restaurant ReviewsPipis Kiosk: Restaurant review
Mar 05, 2024
Recipe CollectionsOur most popular recipes for autumn
Mar 05, 2024
Travel NewsSeven crossbody bags that make slick travel companions
Mar 03, 2024
Entertaining5 wine fridges to store your vinos for entertaining and longevity
Feb 27, 2024
EntertainingSix quality steak knives that even vegetarians will find use for
Feb 27, 2024
Recipe Collections5 simple co*cktails for every occasion
Feb 27, 2024
Destinations5 luxe Geelong Airbnbs to book for your Great Ocean Road getaway
Feb 27, 2024
