Fresh Egg Pasta and Ragu

Recipe by James Chiavarini
Here is the tasty pasta recipe James demonstrated at our 'Flavour of Italy', an evening chef demonstration and tasting, part of our 2016 Festival.
James Chiavarini is the owner of Kensington favourite ‘Il Portico’ (London’s oldest family run restaurant) and the founder/owner of the next door younger sibling ‘Pizzicotto’.
An aficionado of ‘La Cucina Povera,’ James specialises in dishes with a sense of history & provenance from his home region of Emilia Romagna.

INGREDIENTS

Fresh Egg Pasta:

1kg of ‘00’flour

10 whole eggs

Pinch of salt

Ragu:

800g of minced beef

400g of minced pork

150g of white onion

150g of carrots

150g of Celery

600g of Pancetta or Good quality streaky bacon

Extra virgin olive oil

900g of Peeled Tomato

1 glass of whole milk

300g of white wine

salt

METHOD

Fresh Egg Pasta:

Mix well in planetary mixer, or by hand, wrap in clingfilm and leave to rest for at least 1 hour in the fridge.  Cut into steak size slices, roll out over flour and cut to desired shape. I found this youtube video to show how.. https://www.youtube.com/watch?v=5lYbypN95Qo

Ragu:

Slice the pancetta or bacon and fry in a pan to remove the fat.

Blend the vegetables in a mixer and add to the pan over low heat.

When the vegetables are evenly cooked through, add the beef and pork mince, and leave to cook all together in the pot.

Once the meat is cooked, add the white wine and reduce. If there is too much fat for your taste, you can spoon some off at this point.

Blend the tomatoes with pinch of salt and add to the pot.

Lower the heat to minimum and leave for at least 2 hours.

Once cooked, at the milk and mix in well.

This will freeze well!