for the filling
- 1 lb minced pork
- 1 lb veal or beef
- olive oil
- 2 cloves garlic
- 2 onions
- 2 carrots
- 2 stalks celery
- 200 ml chianti classico
- 2 cans of peeled tomatoes 400 g
- 100 g Parmesan cheese, plus extra for there for the pasta - one recipe velvety pasta dough - fine semolina, for dusting For the sauce - 4 cloves garlic - 1-2 fresh red chillies - 3 cans of 400 g peeled tomatoes - a few sprigs fresh basil
This wonderful ravioli with bolognese filling are really insanely delicious, and a tribute to the canned stuff that Jamie Oliver as a child loved so much. Jamie learned this pasta making his mentor Gennaro Contaldo, with whom he is still intimate friends.
1 Put all the chopped with a splash of oil and a pinch of pepper and salt in the biggest pot you have on high heat and stay 20 minutes regularly stir until the meat loose and golden. Peel Meanwhile, the garlic and onions, peel the carrots, clean the celery and cut into small pieces.
2 Put the vegetables when the meat nicely colored in the pan, let the mixture bake 10 minutes, pour the Chianti and let the moisture boil. Add the tomatoes, they make piece with a wooden spoon and pour half a can of water. Bring to the boil and simmer 1 hour on low heat until the meat is soft and the sauce is nice and thick.
3 Remove the pan from the heat, the sauce allow to cool slightly, grate the Parmesan cheese and stir everything well together.
4 And then now is the time to put the ravioli together. First make the pasta dough, roll out the dough to a thickness of 1 mm and cut out square ravioli of about 7 cm. I work always with a quarter of the pasta and the filling so I lot better have everything under control. 5 Put each one heaped teaspoon of the filling in the center of each square of dough, brush the edges with water, put a second square dough and squeeze out as much air as possible - this amount of pasta you should be able to get about 50 to 60 ravioli. Put them each a with semolina dusted plate.
6 Freeze the remaining bolognese filling in (you keep about half over) for another time, or make a double load of pasta and frozen ready-made ravioli in - you can have them frozen in cooking the sauce. Bring a pan of salted water to a boil.
7 Peel the garlic cloves to the sauce and cut into large pieces. Remove the seeds from the chilies and chop. Put a pan with a dash of oil over medium heat, add the garlic and chillies in, and let a few minutes until lightly golden brown.
8 Add the tomatoes in, let them simmer 10 minutes, or until liquid a little is boiled, remove the pan from the heat and make a smooth sauce with a hand blender. Taste a snack, bring him a good taste and put the pan back on very low heat.
9 Cook the ravioli in salted boiling water for 3 minutes, or until soft and stir them with a slotted spoon into the sauce. Toss quietly together and let them simmer for a few minutes. Divide the ravioli in warm bowls, sprinkle some small basil leaves over and serve with desired some extra Parmesan cheese.
