Italian Ragu sauce (Bolognese sauce)

 

Ingredients:

100g minced pork

100g minced beef

1 small carrot

1 stalk celery

1 small white onion

2 tsp tomatoes paste

1/2 glass red wine

Extra virgin oil

1 bowl of broth (pork or beef)

 

 

Method:

1. Chopped onion, celery, carrot.
2. Heat up extra virgin oil in pot, add in all vegetables.
3. Add in minced meat.
4. Add in the red wine till alcohol is evaporated (approx. 4-5mins).
5. Add in tomatoes paste, then a bowl of broth.
6. Simmer for 3 hours.
7. Add in salt & pepper to taste.

 

Ricotta Ravioli

 

Recipe for Ravioli dough here.

Ingredients (fillings):
3 tbs Ricotta cheese
Parsley (chopped)

 

Ingredients (2 servings):

6-7 fresh sage leaves

1 tbs butter
Parmesan

 

Method:

1. Heat up pan.
2. Add in butter and sage.
3. When butter melted, add in Ravioli, mix together.
4. Sprinkle parmesan and serve.

Gnocchi and tomatoes sauce (Pomodoro Gnocchi)

 

Ingredients:

4 small potatoes

4tbs 00 flour (approx.)
1 egg (56-58g)

 

 

Method (Gnocchi):

1. Place potatoes on rock salt and bake for 30-40mins (this is to allow the rock salt to absorb the moisture from the potatoes).
2. Peel the potatoes skin.
3. Use a potato ricer and press the potatoes to a large bowl.
4. Mix the 00 flour and egg slowly to the potatoes till it don't stick to your fingers.
5. Roll it the thickness of finger.
6. Cut the roll approx. 2cm each.
7. Use a fork to lightly press on it and roll it to the back.
8. Boil water with salt, gnocchi is ready when it floats.

 

Ingredients:

1 bottle of 500g tomatoes puree (or 1kg fresh ripe Perini tomatoes)

3 cloves garlic

1 small carrot

1 piece celery

5tbs extra virgin oil

1 bunch basil leaves

 



 

Method (Tomatoes sauce):

1. Chop garlic, celery, carrot .
2. In a pot, add in extra virgin oil.
3. Then add in garlic, celery and carrot, fry till fragrance.
4. Add in tomatoes puree, basil leave and simmer for an hour.
5. Add in little water if is too dry.
6. Add in salt and pepper.

 

 

 

 

 

 

Pasta dough

 

Ingredients (serve 2):
40g 00 flour

55g semolina flour

1 egg (56-58g)

 

Method:

1. Mixed 2 flour together.
2. Open a hole in the middle of the flour and pour egg in it.
3. Mix together and work the dough by hand till slight bouncy when pressed on to it.
4. Wrapped the dough and leave in fridge for 30mins.
5. Roll the dough to very thin piece (Ravioli must be very thinner, Tagliatelle can be slightly thicker).
6. For Ravioli, cut a piazza cutter to cut into a square piece.
7. For Tagliatelle, fold the thin dough to a few folds and cut it in slices.
8. Boil water in a pot, put 2 tbs salt into boiling water.
9. Place pasta in it and it is done when it floats up.

#Tips:
00 Flour is for softness for the pasta
Semolina Four is for stretchiness for the pasta
When the egg is added in, the whole mixture will be very wet, just mixed and knead together till it slowly dries up.