pasta and gravy

Grandma’s Sunday gravy

Today’s contribution to the Cantele Food Blogger Project comes to us from Anastasia Grimaldi, author of the fantastic food and cooking blog, Any Secret…


Ingredients

for the pasta

2½ cups unbleached all-purpose flour, plus extra as needed
3 eggs
1 tbsp. extra virgin olive oil
salt to taste

for the ragù

1 clove garlic, peeled
3 tbsp. extra-virgin olive oil
½ lb. pork sausage (sweet), casing remove and crumbled
4-5 lamb chops
2-3 pork ribs
2 lbs. pork neck
24 oz. thick tomato purée
salt and pepper to taste

Make the tagliatelle:

Arrange the flour in the shape of a well. Break the eggs into the center of the well, add the olive oil, and season with salt to taste. Knead the pasta dough with your fingers, adding room-temperature water and flour as needed to obtain a ball as smooth as a baby’s bottom. Place the ball in a mixing bowl, cover with a towel, and let the dough rest for 30 minutes in a cool, dry place.

On a floured pastry board, roll out the pasta dough into a thin sheet and then use a dull knife (or pasta tool) to slice the tagliatelle. Reserve the noodles in a cool, dry place.

Make the ragù:

In an earthenware pot, heat the oil with the garlic clove. When the garlic begins to brown, add the meat, searing well on all sides. Then add the tomato purée, season with salt and pepper, and cook over low heat for 2-3 hours, stirring only occasionally (if you stir too often, the meat won’t stick to the bottom of the pot and it will start to crumble; to get it “just right,” as my grandmother used to say, you must not stir too often).

Assemble the dish:

Bring a large pot of water to a boil, season generously with salt, and then cook the pasta until slightly underdone (this will take just a few minutes). Reserve a ladleful of the pasta’s cooking water.

In the meantime, remove the pieces of meat from the sauce. When the pasta is ready, strain and transfer to the earthenware pot, adding some of the pasta’s cooking water. Toss gently over low heat and serve, reserving the meat for the second course.

Serve with Cantele Alticelli Aglianico.

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