Home Made Cavatelli with Ragu`

by Nonna Rosetta

(1 Reviews)

Home Made Cavatelli and four Meats Ragu`... from the rolling hills of Avellino.

Ingredients

For 2 Person(s)

For the Cavatelli:

2 cups white flour
water

For the Ragu`:

1 pound meat (mixed beef, lamb, pork and veal)
4 cups tomato sauce
1 medium onion, chopped
2 cloves garlic
2 ounces white wine
grated Parmigiano cheese
2 basil leaves
fresh parsley
extra virgin olive oil
salt & pepper

Directions

Cavatelli:

Pour the flour in a bowl and begin to add water a little at the time. Mix the water into the flour.
Once the water is well amalgamated with the flour, remove the dough from the bowl and move it to a wooden board. Continue to work with your hands the dough until reaches a firm consistency.
Cut a piece of dough and roll it with your hands on the board into a round form a little less that 1/2" thick.
With a knife, cut the round dough into small pieces and with the tip of your index and middle finger press on each piece and pull it toward you. It should result in a "Cavatello". (Watch the middle sequence of the video).

Ragu':

In a sauce pan, add EV olive oil and saute` the garlic and the onion together.
Once the garlic begins to turn golden, add the four cuts of meat: pork, veal, lamb and beef.
Let the meat color on all sides and add the white wine.
After a minute or two, add the tomato sauce, the basil cut into pieces and the parsley. Add salt and pepper as desired.
Cook for 1 hour at medium flame.
Pour the Ragu` sauce over the cavatelli which you have cooked separately and garnish with plenty of Parmigiano.

Reviews

Thursday, 08 September 2016
This made a nice tender Cavatelli,I had a great time teaching my 3 kids how to shape them, it helped...
See Full Review >> - jmetrolucies