Sort ingredients
ewd67
QR Code
Listen
Pdf
Sauté the onions until translucent, then add celery and carrots. Cook until they release their liquid and start to dry.
Add the beef in separate batches so it doesn't release too much liquid. Repeat until all the beef has changed color and is no longer red.
Add the wine and reduce for about 15 minutes on low heat.
Add the tomatoes, bring to a boil, then add the beef broth with a tablespoon of tomato paste.
Cook on low heat for at least 3 hours.
Finish with a splash of milk and nutmeg.
For the pasta: Mix 00 flour, 2 whole eggs, and 4 egg yolks. Knead for about 8 minutes, cover the dough ball, and let it rest for at least 30 minutes.