Pappardelle

Preparation

THE PASTA

Mix the flour together and put it in a big pile on the table. Shape it like a volcano and dig a crater in the center. Put eggs and oil in the crater. Stir with your hands in small circular movements - it takes a little while until it becomes an evenly mass. Knead it to a smooth dough. Wrap the dough in kitchen film and place it in the fridge a few hours before use.

Roll out the pasta using a pasta machine on the thinnest setting, and lay it out on a table sprinkled with flour. Roll the dough and cut it into 2 cm wide bands. Let the pasta bands dry for 10 minutes. Cook in plenty of salted water for 3 minutes, just until they are al dente.

THE RAGÚ

Cut the meat into small cubes (5x5 mm) and roast them in a deep skillet until the meat is well browned. Peel and chop onions and garlic, put it in the pan and let it cook a few minutes. Add spices and red wine and reduce it under heat to half the amount. Add chopped tomatoes and season with salt and pepper. Let it all simmer about 20 minutes - it is important that the sauce do not dry out.

When the meat is tender, add the freshly cooked pasta and the roughly chopped parsley and toss with small pieces of cold butter. Season with salt and arrange it in the pot with lots of freshly grated parmesan and freshly ground pepper. Serve with bread.