Farfalle with Chicken Meat Sauce
To prepare a delicious ragu to accompany homemade pasta, we start by finely chopping the carrots, celery, and onion. The latter can be omitted if you prefer a simpler sauce, but the onion adds depth and flavor. Place the chopped vegetables in a large pan with a maximum of one tablespoon of olive oil or butter, along with a pinch of salt. Cover the pan and let the vegetables sweat over low heat, stirring occasionally, until they become soft and fragrant. After a few minutes, add the diced meat, stirring carefully to brown it evenly. When the meat changes color, add the tomato paste and broth or water, then let the sauce simmer over low heat for about an hour, allowing the flavors to meld and become rich.
Meanwhile, you can prepare the homemade pasta using a classic recipe in a 1:1 ratio, meaning for every 100 grams of flour, one medium-sized egg. In a large bowl, place the flour, making a well in the center where you will sprinkle the salt. Then, add the eggs and lightly beat them with a fork, gradually incorporating the flour from around them. Use circular motions to bring the flour into the center of the well, continuing until all the flour is incorporated. Knead the dough for 10-15 minutes until it becomes elastic and smooth. Let it rest covered with a bowl or wrapped in plastic wrap to relax.
After resting, roll out the dough on a floured surface using a rolling pin until you achieve a thin sheet. Using a rolling pin, draw parallel lines spaced about 2.5 cm apart, then add perpendicular lines spaced 4.5 cm apart, creating rectangles. To form the pasta, gently fold the dough and press with three fingers (thumb, index, and middle) in the center of each rectangle to create delicate folds. These will help cook the pasta evenly.
Once you have finished all the pasta, let them dry on a cloth or a wooden board. In a large pot, bring water, salt, and a few drops of oil to a boil. When the water reaches boiling point, reduce the heat and add the pasta. Cook them over low heat until they rise to the surface, indicating that they are ready. Make sure to stir the bottom of the pot with a slotted spoon during boiling to prevent the pasta from sticking. When they are all at the surface, carefully remove them and drain well.
Add the pasta directly to the pan with the prepared ragu, gently mixing them to evenly coat with the sauce. Turn off the heat and add grated parmesan to taste, stirring again to achieve a creamy and delicious dish. Serve immediately, enjoying the savory combination of pasta with the rich sauce, a true culinary delight!
Ingredients: Chicken ragu: chopped or coarsely ground chicken meat, carrot, celery stalk, onion, tomato paste (concentrated tomatoes), chicken or vegetable broth or even water, salt, pepper, grated parmesan. For pasta (2 large servings): 200 g flour (0 is the most suitable), 2 eggs, salt.
