Try this fettuccine pasta recipe, with lamb and veal ragu! Sounds extravagant and difficult, but in reality it isn't!
If you look at the title there is really no reason to have both veal and lamb in this dish other than I had both on hand and they both have great flavor. Feel free to make this recipe with any meat that you so choose.
This is really a bolognese type recipe with a few slight variations, I used a little less tomato and added wine, cream, and a touch of pesto.
I also topped the pasta with toasted bread which to me, makes any pasta fantastic with a bit of a crunch.
Because I had made beet pasta from another recipe I decided to make half beet fettuccine and have egg. The result was really delicious.
I like to add a touch of chili flakes to bring the recipe a little bit of a punch. Here is the recipe I hope you enjoy it
Veal and Lamb Ragu with Beet Fettuccine
- 3/4 cup beet juice
- 2 cups flour
- 1 cup semolina flour
- 3 eggs
- 1 tsp salt
- 3 whole eggs
- 3 yolks
- 3 cups 00 flour or all purpose
- 1 tsp salt
- 1 splash of water
- 1 lb ground veal
- 1 lb ground lamb
- 1 whole onion (diced)
- 4 whole garlic cloves (minced)
- 1 1/2 tbsp fennel seeds
- 1 tsp chile flakes
- 2 tbsp italian seasoning
- 2 cups red wine
- 1 1/2 cup tomato sauce
- 1/2 cup water
- 1/4 cup cream
- 2 tbsp pesto
- 2 tbsp olive oil
- 1 salt and pepper (to taste)
- 1 cup sourdough croutons
- 3 tbsp chives (chopped)
- 3 oz. parmesan cheese (grated)
How to make fresh fettuccine pasta
Place 3 cups of flour into a bowl. Make a well in the center of the flour. Add eggs, yolks, splash of water, and salt. With a fork stir the egg mixture until it starts to form a ball of dough. Then use your hands to form the dough. Add more flour if the dough is wet. Knead the pasta for 5 minutes and then cover and rest for at least 30 minutes.
How to make Beet pasta
Place 2 cups of flour and 1 cup of semolina in a bowl. Make a well in the center of the flour. Add eggs, beet juice, and salt. With a fork stir the egg mixture until it starts to form a ball of dough. Then use your hands to form the dough. Add more flour if the dough is wet. Knead the pasta for 5 minutes and then cover and rest for at least 30 minutes.
Take your basic pasta and cut in half. Leave one half covered while you work with the other half. Take the half of the pasta with a rolling pin and roll until the dough is thin enough to fit inside the biggest setting on your pasta machine ( I use the kitchenaid attachment). Then run the pasta all the way down to the lowest setting twice. Dusting the dough with flour if it is too wet.
Then on the third time run it down to the 2nd to last setting. Then cut your pasta sheets into 1 1/2 foot long pieces. Change your pasta attachment to the fettuccine and then roll the pasta sheets through the fettuccine attachment to make fettuccine noodles. Repeat the same process with the beet pasta.
It should look something like this. Toss the fettuccine heavily with semolina flour and place on a sheet pan lined with parchment and another healthy layering of semolina. (to help prevent the pasta from sticking together)
How to make veal and lamb ragu
In large saute pan add olive oil, onions, garlic, veal, and lamb Season with salt, pepper, chili flakes, and fennel Cook for 10 minutes and then add the wine. Reduce it down by 1/2 and then add the tomato sauce.
Cover and simmer for 5 minutes. Then add the cream and pesto and continue to simmer on low. Then meanwhile have a pot of salted water and bring to boil on the stove.
Take a 4 bundles (1/2 egg and 1/2 beet) of fettuccine and place in the boiling water. It should cook for 1-2 minutes until it floats on top of the water and is tender. Strain out and place in the ragout sauce along with a little pasta water if the sauce is too thick. Toss well and adjust the seasoning if need be.
Then taking a roasting fork (2 prong) twirl the pasta around the fork and place in a bowl. Grate fresh parmesan cheese, a little drizzle of olive oil, bread crumbs, and chives on top. Serve and enjoy!