Veal ragout with fresh ribbon noodles

For 4 people
  • 250 g + 2 heaped tablespoons of flour
  • 50 g durum wheat semolina
  • 3 eggs (Gr. M)
  • 2 EL Olive Oil
  • 8 shallots or 6 small onions
  • 3 medium-sized carrots
  • 1, 2 kg Roast veal (a. d. Club)
  • 2–3 EL Oil
  • Salt
  • Pepper
  • 400 ml dry white wine (alternatively broth)
  • 2 (à 400 ml) glasses of veal stock
  • 500 g Cherry tomatoes
  • 1 potty Basil
  • Flour
  • 2 EL Butter
  • Cling film
135 minutes
easy
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 approx. 10 minutes to form a smooth dough. Chill the dough for about 1 hour.
2.
Peel the shallots and carrots. Wash carrots. Finely dice both. Pat the meat dry and cut into approx. 2 cm cubes.
3.
Heat the oil in a roasting pan. Fry the meat vigorously in portions. Fry the shallots and carrots briefly. Season everything, dust with 2 heaping tablespoons of flour, sweat briefly. Stir in the wine and stock, bring to the boil.
4.
Cover the ragout and simmer over low to medium heat for about 1 1⁄2 hours. Stir every now and then.
5.
Wash tomatoes and cut in half. Wash the basil and pluck the leaves from the stems.
6.
Halve the pasta dough. Roll out thinly one after the other on a lightly floured work surface to form a rectangle (approx. 20 x 30 cm). With a knife in well.
7.
Cut 1⁄2 cm wide strips.
8.
Let the noodles steep in plenty of boiling salted water for 4–5 minutes. In the meantime, heat the butter. Fry the tomatoes briefly in it. Season with salt and pepper. Fold in the basil.
9.
Drain the pasta. Season the veal ragout again. Serve with tomatoes and pasta.
1 person approx.:
  • 890 kcal
  • 84 g protein
  • 23 g fat
  • 68 g carbohydrates

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