Veal ragout with homemade tagliatelle

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Peel and finely dice the shallots. Peel, clean and finely dice the carrots. Wash the meat, dab dry and cut into cubes. Heat the oil in a roasting pan and fry the meat thoroughly while turning. Add shallots and carrots, fry briefly, season with salt and pepper

2. 2

   Dust with 25 g flour, sweat slightly, deglaze with stock and wine. Bring to the boil, stirring several times. Cover and stew for about 1 1/2 hours. Stir several times.

3. 3

   Place 250 g flour, semolina, eggs and olive oil in a bowl and knead with the dough hooks of the hand mixer. Then knead with your hands for another 10 minutes to a smooth dough. Refrigerate the dough wrapped in foil for about 1 hour

4. 4

   Then cut the dough in half and roll out thinly to a rectangle (approx. 20 x 30 cm) on a slightly floured work surface. Cut into strips (approx. 0.7 cm wide) with a knife. Then put the noodles in plenty of boiling salted water and cook for 4-5 minutes. Pour into a sieve and quench briefly

5. 5

   Clean, wash and halve the tomatoes. Wash basil, shake dry and pluck the leaves from the stalks. Melt butter in a pan, add tomatoes and sauté briefly while turning. Season with salt and pepper. Mix in basil

6. 6

   Arrange veal stew with tomatoes and tagliatelle on plates. Add remaining noodles and tomatoes

Nutrition Facts

KCAL
910 kcal

CARBS
68 g

FATS
27 g

PROTEINS
84 g