The Perfect Match – Fresh Pasta And Tomato Meat Sauce – Viva Italia
You have heard it a million times. When do you want to follow the recipe? I have seen the famous Italian chef Gennaro Contaldo appear on TV programs hosted by various presenters about pasta making. For each 100 gram of flour add one egg to form a dough. Then rest the dough, roll it out, and cut into strips. No fancy gadget is required, just a rolling pin. That’s so simple.
Oh, I can’t find my rolling pin, a cylinder-like glass bottle is used instead. That was my second pasta making yesterday. I have made it with my son about 3 years ago. Of course, I had dried pasta in my pantry in various shape and sizes. As I have started a tomato meat sauce in the cast iron pot in the morning, it took me more than 2 hours to simmer it to the right tenderness. When stirring the meat sauce, I recall my first impression of the sauce was from some movie when a mafia boss is in the kitchen stirring a meat sauce and his wingman came in to update an ongoing PROJECT in the street. The mafia boss said a good sauce could not be hurried and keep stirring. Having checked that major ingredients are on hand, the preparation of my pasta dinner started in the morning.
Tomato and Meat Sauce
Preparation 40 minutes
Overall cooking time: 140 minutes
Skill level: Easy
Pork 4 cups
Red Onion 1 chopped
Garlic 1 ball chopped
Olive Oil 2T
Bay leaves 10
Dried Oregano 1T
Black Pepper 1T
Nutmeg 1/4 whole nutmeg freshly grounded
Tomato Paste 1 can(Costco, organic)
Tomato chunks 1 can(Costco, organic)
White grape wine 1/3 Cup
- Add 2T olive oil to a hot cast iron pot and brown chopped onion till tender. Add minced pork to brown till slightly golden.
- Add garlic and all spices and stir, then add tomato puree and tomato chunks.
- Put in the white wine and enough water to cover the mixture and bring to a boil.
- Simmer 2 hours. Check every 30 minutes and stir.
- Add salt at the very end.
- This is a batch for 8 servings. You can freeze the spare portion in the freezer.
With such an amazing sauce. The perfect match must be fresh pasta. Pasta making is a little messy but it is quite easy.
Flour 400 g and extra flour for rolling out
- Use a bowl or a pot to incorporate flour and eggs. I use a pot with a heavy lid so no cling film is needed in order not to create plastic waste and there will be no need to purchase it. Cover with a lid and rest for 15-30 minutes.
- Use a clean countertop space a sprinkle with about 2T of flour. Use a rolling pin to roll out half a portion of pasta to about 0.3cm in thickness. And try to make it into an oblong shape. Sprinkle the top with 1T of flour and roll it into a cylinder shape. Use a sharp knife to cut into 0.3cm strips. Release pasta from cut rolls and sprinkle all with 1T more flour to keep them from sticking to each other.
- Prepare a pot of boiling water and add 1T of salt. Cook and stir noodle until noodle float to the top. It will take around 2 minutes.
Repeat with the remaining dough to form pasta. You can make a double recipe and freeze for later use.
Organic Kale 200 g
Cheddar cheese/ parmigiana 50 g
- Wash kale and tear off leave portion from the stem. Cook in salty water for 30 seconds. You can save some trouble by plunging kale into the pasta cooking pot and drain together with pasta.
- Separate cooked pasta and kale into individual serving, add 1/2 cup of tomato sauce and stir. Add 2T more sauce on top for presentation, sprinkle as much cheese as you like.
It took my kids 10 minutes to finish a plate. That’s fast. Thank you, Gennaro Contaldo, freshly made pasta is really good.
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