Really, half the fun of life is the anticipation of something great, dontcha think? I found this excellent recipe for a very egg-y pasta dough, which I love with all of my heart, as there is nothing better than an egg dough that you can knead into every little Italian noodle shape.
So, in my attempt to make some true, downhome, handmade pasta tomorrow evening, I put together a simple veal/lamb/red wine ragu that will be a savory and fantastic accompaniment to any pasta shape I'm able to roll out tomorrow evening. This, with the help of a bunch of leftovers in the fridge and good mushrooms and spices.
Dark Etoile's Veal and Lamb with Red Wine Ragu
1/4 lbs of ground veal
1/4 lbs of finely minced leg of lamb (this was leftover from the other night, I just minced the meat very fine)
1-1/2 cups of finely diced crimini mushrooms
1 cup of red wine
2 tbsp of tomato paste
1 tbsp of finely chopped fresh rosemary
3 small cloves of garlic finely minced and crushed with the heal of the blade
Pinch of red chili flakes
Pinch of marjoram
Extra virgin olive oil
Salt and ground black pepper to taste
1 generous pinch of sugar
Put a generous tbsp of extra virgin olive oil in a medium sized saucepan. Heat at medium until oil glistens. Throw in garlic and cook until fragrant (lightly browned). Toss mushrooms in to soak up oils and garlic flavor. Sweat the mushrooms. Add veal and lamb and cook until pink. Add rosemary, red chili flakes and marjoram.
Then add tomato paste and stir until evenly distributed. The ragu should get thick and pasty. Add half a cup of wine at a time, stirring all the while until wine reduces to thick sauce. Add salt, pepper and sugar to taste.
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