Veal ragout with fresh ribbon noodles

Name: Veal ragout with fresh ribbon noodles
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 250 g + 2 heaped tablespoons of flour; 50 g Durum wheat semolina; 3 Eggs (Gr. M); 2 TABLESPOONS Olive oil; 8 scalogno o 6 piccole cipolle; 3 medium-sized carrots; 1.2 kg Roast veal (a. d. leg); 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 ml dry white wine (alternatively broth); 2 (400 ml each) Glasses of veal stock; 500 g cherry tomatoes; 1 potty Basil; 7-10 Tbsp Flour; 2 TABLESPOONS Butter; 7-10 Tbsp Cling film

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

250 g + 2 heaped tablespoons of flour
50 g Durum wheat semolina
3 Eggs (Gr. M)
2 TABLESPOONS Olive oil
8 scalogno o 6 piccole cipolle
3 medium-sized carrots
1.2 kg Roast veal (a. d. leg)
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 ml dry white wine (alternatively broth)
2 (400 ml each) Glasses of veal stock
500 g cherry tomatoes
1 potty Basil
7-10 Tbsp Flour
2 TABLESPOONS Butter
7-10 Tbsp Cling film

Directions

1
Put 250 g flour, semolina, eggs and olive oil in a bowl. Knead with the dough hook of the hand mixer. Then knead again with your hands for about 10 minutes to a smooth dough. Put the dough in a cool place for about 1 hour.
2
Peel shallots and carrots. Wash the carrots. Finely dice both. Dab the meat dry and cut into cubes of about 2 cm.
3
Heat the oil in a frying pan. Sauté the meat in it in portions. Fry shallots and carrots briefly. Season everything, dust with 2 heaped tablespoons of flour and sauté briefly. Stir in wine and stock, bring to the boil.
4
Cover the ragout and braise at low to medium heat for about 1 1⁄2 hours. Stir from time to time.
5
Wash and halve the tomatoes. Wash the basil and pluck the leaves from the stalks.
6
Cut the pasta dough in half. Roll out one after the other on a lightly floured work surface to a rectangle (approx. 20 x 30 cm). With a knife in well.
7
1⁄2 Cut cm wide strips.
8
Cook the pasta in plenty of boiling salted water for 4-5 minutes. In the meantime heat butter. Sauté the tomatoes briefly. Season with salt and pepper. Fold in basil.
9
Drain the pasta. Season veal stew again. Serve with tomatoes and noodles.