Beef Ragu with Fresh Pappardelle

Les pâtes or pasta has been and still is a big thing in France, as it is everywhere in the world, because who doesn’t like pasta? Although I do prefer to enjoy plate after plate of French dishes, from time to time, I, and the girls, crave a bowl of good fresh pasta — which I love to make myself, as nothing is better than fresh pasta. Yes.

fresh pasta (preparation steps here):
3 large eggs
280 g pasta flour

ragu:
50 ml mild extra virgin olive oil
1 kg minced meat (I use mixture of beef, pork and lamb but you can use any)
100 g celery, finely chopped
120 g carrot, finely chopped
4 tbsp tomato paste
sea salt to taste
1/3 tsp freshly ground pepper
700 ml red wine
600 g passata
10 garlic cloves, finely chopped
1 tbsp finely chopped rosemary
3 tbsp finely chopped parsley
1 tbsp thyme leaves
2 bay leaves
8 juniper berries
1 tsp anise seeds
1 small cinnamon stick (around 1–2 cm long)
30 g butter (preferably salted)

to serve:
100 g breadcrumbs*
chii flakes (optional, but I do love that extra kick)

In a pan, heat the oil. Once hot, add the meat and fry on medium-high heat, stirring occasionally, until it turns brownish. Add the celery and carrot, and sauté for 3 more minutes. Add the tomato paste and sauté for 2 more minutes. Pour in the wine, turn the heat to maximum, and boil for 1 minute. Lower the heat to medium-high and add the rest of the sauce ingredients. Mix and bring to a boil. Lower the heat to medium-low (or a bit lower) and cover the pan, letting it simmer for 1 hour, stirring occasionally. If it evaporates too quickly, reduce the heat further. After an hour, the sauce should have thickened nicely. If it's too thick, add some water. If it’s still too saucy, continue simmering until it reduces.

While the sauce is cooking, make the pasta. If you’re using store-bought pasta, this is the perfect time to set the table and read a book.

Boil the water for the pasta when the sauce is almost ready. Add the pasta and cook for 3–4 minutes.

In the meantime, add the butter to the sauce and mix it in.

Drain the pasta, add it to the sauce, and mix together. Serve as it is or with some grated parmesan, breadcrumbs, and chili— or all three together.

Note: The breadcrumbs are optional, but they add an extra crunch and joy to the dish. If you want to make the breadcrumbs, they’re included in the recipe.