Gennaro Contaldo’s recipe, goes perfectly with my fresh pasta
- 250g beef mince
- 250g pork mince
- 1 sprig of rosemary
- 1 medium onion
- 1 carrot
- 1 stick of celery
- 150ml red wine
- 2tbsp puree
- 900ml-1ltr beef stock
- Heat 2-3tbsp olive oil in a high sided frying pan on a medium-high heat.
- Add the mince, season with salt and pepper, and use a whisk to break it all up. It will stick to the pan at first but it will come off as it cooks.
- Cook for 5mins, then add the rosemary sprig
- Cook until the liquid has evaporated and the meat is brown and golden
- Add the wine and let it bubble away for a minute
- Add the vegetables and stir, then add the puree. Let this cook for 2-3mins.
- Add the beef stock and stir.
- Turn down to a low simmer and cook for around 90mins or until it’s thickened up.
- Serve with your choice of pasta 🙂
The rule for this recipe is 1 egg per 100g of flour. Around 300g makes enough for 4 people.
- 300g ‘Tipo 00’ flour (some supermarkets call it pasta flour)
- 3 large eggs
Method – mixer
- Assemble the mixing attachment, add all of the ingredients and mix on a low speed (2-3) until it forms a ball of dough.
- If it’s struggling, add a tiny dash of water.
- Swap the mixer for the dough hook attachment and use a low speed to knead the dough for 5-10mins.
- Wrap the dough in clingfilm and rest it for at least 30mins.
- When ready, use a rolling pin or pasta machine to roll out the dough super thin and cut it as required.
Method – hand
- Add the flour to a large bowl and make a well in the middle
- Break the eggs into the well
- With a fork or your hands, gradually incorporate the flour into the eggs until well mixed
- Knead (stretch and roll) until it’s a soft smooth dough
- Wrap in clingfilm and rest it for at least 30mins.
- When ready, use a rolling pin or pasta machine to roll out the dough super thin.
1x large baking potato per person – you might want to try a floury potato like a King Edward or Maris Piper if you can find them big enough.
- Preheat your oven to 200C/180C Fan
- Rub the potato skin with a little bit of oil and season with salt
- Place on the middle shelf in the oven and cook for 1hr-1hr30 depending on the size.
- Check the potato with a fork to check if it’s cooked all the way through and serve with butter and as many toppings as you can handle 😉
Chef’s Tip: serve with my Perfect Roast Potatoes, plenty of veg and some Yorkshire Puddings 🙂
- Roasting joint of beef (silverside/topside/small roaster)
- 2 onions
- 4-5 cloves of garlic
- Olive oil
- Salt and Pepper
- Preheat oven to 240C/220C Fan
- Peel the onions and cut them in half. Place them face down with the garlic (unpeeled) in a roasting dish
- Place the beef joint on top, drizzle with olive oil and season with salt and pepper
- Add about 50-100ml of water to the bottom of the pan to stop the veg from burning
- Put it in the middle of the oven and turn down the heat immediately to 200C/180C Fan
- Check the cooking time of your joint but generally follow the rule of 20mins per 450g/1lb for rare and then add an extra 10-15mins for medium and another 15mins for well done.
- Make sure you baste the beef with the juices at least twice during cooking and add more water if necessary.
- Remove from the oven, cover with foil and let it stand for 10-15mins before carving.