One of the good things about working in the Finance industry is Bank Holiday. It’s that little extra picnic day that we get over all others. It’s a day where things are still open, majority of others are at work, and there’s no need to brave regular public holiday crowds. In saying this, I spent my Bank Holiday in the kitchen. All day. For hours. And it made me happy!
There were a few things I had wanted to do for a while and today was the day. One of those said things was use my new Aldi ravioli gadget. You see Stud is a HUGE fan of ravioli. I’ve only really made it a couple of times for him but when we are in an Italian restaurant, it’s normally his dish of choice so when I bought my little gadget, he was excited at the thought of ravioli 4 times a week.
We had some leftover pork fillet in the fridge from the night before and also some scotch fillet in the freezer that was begging to be used so I got to work slowly cooking both meats so that they were fall apart perfection ready to fill my ravioli.
Now you will notice that this post is actually pappardelle. So the ravioli didn’t turn out as planned :/ I was so excited to fill them that prior to putting the pasta sheet on the ravioli maker, I forgot to add some extra flour and thinking that the flour that was on there from making the pasta, I got to work. After adding the filling and the extra layer or pasta, and rolling over to seal it, I realised I had completely ballsed it up. There was or may not have been some throwing of mini rolling pins and offensive language. Stud came in thinking I had hurt myself, I got angry, had a hissy fit, and decided to abort and make a ragu.
I will do this recipe again and use it properly so apologies to all those looking forward to the ravioli (i.e. Stud :().
Catastrophe aside, the ragu was delicious! The meat was fall apart perfection and the pasta was al dente (although not uniformed in size :/). Topped off with a bit of truffle pecorino and the meal was a surprising success. Sometimes good things come when you least expect!
A Dining with a Stud original
250g pork fillet
500g beef fillet
3 large onions, finely chopped
3 garlic cloves, crushed
2 bay leaves
2 sprigs of thyme
2 400gm tins of crushed tomatoes
1 cup red wine
1 cup beef stock (extra if needed)
Adapted from Jamie Oliver
600g 00 flour (can use plain flour if you like)
Heat the oil in a high rimmed pan over medium/high heat and fry meat until browned on all sides. Remove meat from pan and set aside.
Fry onions and garlic until softened. Return meat to pan with any juices and add tomatoes, wine, stock, bay leaves and thyme. Bring to the boil then reduce to a low simmer for approximately 2 hours or until meat falls apart.
Depending on the thickness of your meat and how much time you have, you may need to cut the meat in to smaller sizes to cook faster. I ended up doing this after about an hour as time got away from me
Meanwhile, get started on your pasta: Place flour on bench or in a bowl and make a well in the centre.
Beat eggs in a separate bowl until they have come together slightly and add egg mixture in to the well. Slowly, using a fork or your fingers, incorporate flour in to egg mixture until all combined. Knead slightly and then wrap dough in cling wrap until you are ready to use it. The dough should rest for at least 20-30 minutes in the fridge.
Once the meat had reached fall apart stage, turn the heat off and use two forks to shred all of the meat. Return to a very low heat to keep warm while you roll out your pasta.
Heat water and a generous handful of salt in a large pot ready for your pasta. The water should be rapidly boiling.
Remover pasta from fridge and divide in to four. Taking on piece, roll it out slightly (just enough so it will fit through the machine) and then add it to your pre-floured pasta machine. Once you have it down to 1, flour well and fold to about a 4 inch thickness. Cut in large strips and there you have pappardelle!
Add your pappardelle to the boiling water and cook for around 3-4 minutes or until the pasta is al dente (still had a little bit of bite to it).
Once all your pasta is al dente, add it to the ragu with around half a cup of the boiling water. Stir gently to combine as not to break up the pasta and serve.
……..For those who want to see my Aldi gadget which put me in a bad mood for an unmentionable amount of time, here you go