Your cart is empty
Cook
6h 6m
Ingredients
Method
Turn cooking mode on
Prepare the filling:
1.
Brown the mixed meats for 10 minutes.
1.5 kg Mixed meat, composed of pork shoulder, beef chuck (stewing steak), a piece of fat
2.
Add seasonings, fats, and some Bonarda. Let it stew for 5–6 hours total (Andrea says 2–3 hours was the older childhood method; now he cooks it for longer, so I’d suggest doing this one a full 24 hours before). Replenish with Bonarda when needed.
La Saporita seasoning
Bay leaves
Oil
Butter
Bonarda wine
3.
Once cooked, mince the meat using a meat grinder or mezzaluna.
4.
Separate the meat and sauce for dressing the pasta. Then get ready to fill your pasta with the filling.
Minced braised meat
Braising sauce
Prepare your pasta:
1.
Make the flour by mixing together the ingredients and rolling it out.
1 kg Type 0 flour
8 Eggs
Water
Salt
2.
Use a rolling pin to roll the dough into flat sheets and thread it through a pasta maker.
3.
Roll your filling into small balls and place the small balls an even distance apart on a thin sheet (sort of like when you’re preparing to wrap a Christmas present) and make sure there is enough dough to cover the ball from the other side.
4.
Use a cutter or a knife to create individual pieces, making sure to pinch the edges so they are secured. Place on a well-floured tray before serving.
For
4
M
I
For the filling
1.5
kg
Mixed meat, composed of pork shoulder, beef chuck (stewing steak), a piece of fat
Oil, in equal parts with butter
Butter, in equal parts with oil
La Saporita seasoning
Bay leaves
Bonarda wine
600
g
Breadcrumbs
150
g
Grana Padano
Minced braised meat
Braising sauce, some, added in the mixer (quantity as needed to bind)
5
Eggs
For the pasta
1
kg
Type 0 flour
8
Eggs
Water, a little
Salt, to taste
Only visible to you
Made it?
Cancel
Cook
6h 6m
Ingredients
Method
Turn cooking mode on
Prepare the filling:
1.
Brown the mixed meats for 10 minutes.
1.5 kg Mixed meat, composed of pork shoulder, beef chuck (stewing steak), a piece of fat
2.
Add seasonings, fats, and some Bonarda. Let it stew for 5–6 hours total (Andrea says 2–3 hours was the older childhood method; now he cooks it for longer, so I’d suggest doing this one a full 24 hours before). Replenish with Bonarda when needed.
La Saporita seasoning
Bay leaves
Oil
Butter
Bonarda wine
3.
Once cooked, mince the meat using a meat grinder or mezzaluna.
4.
Separate the meat and sauce for dressing the pasta. Then get ready to fill your pasta with the filling.
Minced braised meat
Braising sauce
Prepare your pasta:
1.
Make the flour by mixing together the ingredients and rolling it out.
1 kg Type 0 flour
8 Eggs
Water
Salt
2.
Use a rolling pin to roll the dough into flat sheets and thread it through a pasta maker.
3.
Roll your filling into small balls and place the small balls an even distance apart on a thin sheet (sort of like when you’re preparing to wrap a Christmas present) and make sure there is enough dough to cover the ball from the other side.
4.
Use a cutter or a knife to create individual pieces, making sure to pinch the edges so they are secured. Place on a well-floured tray before serving.
For
4
M
I
For the filling
1.5
kg
Mixed meat, composed of pork shoulder, beef chuck (stewing steak), a piece of fat
Oil, in equal parts with butter
Butter, in equal parts with oil
La Saporita seasoning
Bay leaves
Bonarda wine
600
g
Breadcrumbs
150
g
Grana Padano
Minced braised meat
Braising sauce, some, added in the mixer (quantity as needed to bind)
5
Eggs
For the pasta
1
kg
Type 0 flour
8
Eggs
Water, a little
Salt, to taste
Only visible to you
Made it?
Cancel
