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Fresh pasta with a classic ragú sauce

Make Fresh pasta with a classic ragú sauce at home with Olive Oil, Celery, Tomato Pur E, and Extra Virgin Olive Oil. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 2 stick
• 2 tbsp
• 3 tbsp

Method (preview)

1. 1

   Allowing the ragú to simmer for a few hours is the essential element here, so don’t be tempted to rush it.

2. 2

   For the fresh pasta, place the flour and eggs into a food processor and pulse until well combined and the mixture comes together as a dough.

3. 3

   Place the dough in a bowl, cover with cling film and place in the fridge to rest for 30 minutes.

4. 4

   Add your cutter to the pasta machine and pass the pasta through the machine to make your shape.

5. 5

   Dust the pasta with a little semolina.

6. 6

   Repeat the process with the remaining dough, then place the shapes onto a plate and chill in the fridge until ready to use.

7. 7

   For the classic ragú sauce, heat a large casserole dish and add the oil.

8. 8

   Once hot, add the onion and garlic and gently fry for 2-3 minutes.

9. 9

   Add the carrot, celery and basil and cook for a further two minutes.

10. 10

    Add the tomato purée cook for a minute, then add the wine.

11. 11

    Cook until the liquid is reduced by half, then add the tomatoes and cook for a couple of hours with the lid on.

12. 12

    For the green salad, place the lettuce leaves in a large bowl.

13. 13

    Whisk together the oil, lemon juice, salt and pepper.

14. 14

    Pour over the salad leaves and toss to coat.

15. 15

    For the pasta, in a large pan of salted boiling water cook the pasta until al dente.

16. 16

    To serve, add the sauce to the cooked pasta and toss until all the pasta is coated.

17. 17

    Serve in a warm bowls topped with the parmesan cheese. Place the salad in a separate bowl and serve alongside.