CAVATELLI WITH RAGU’
This pasta recipe has been passed down from generation to generation. My grandmother from south of Italy taught me how to make it and today I'm sharing it with you.
Servings: 2 servings | Calories: 724kcal | Author: Andrea Aronica
Ingredients
PASTA
50g all-purpose flour
150g durum wheat flour
100ml warm water
2 tsp salt
2 tsp olive oil
RAGU’
165g vegan beef (Food Evolution)
1 medium onion
50g carrot
50g celery
4 bay leaves
2 tsp salt
2 tsp black pepper
2 tsp garlic powder
20ml olive oil
50g tomato paste
500g tomato sauce
150g tomato pulp
100ml water
50ml vegan red wine
Method
RAGU’
In a high speed blender roughly blend vegan beef (Food Evolution);
Peel and finely chop onion, carrot and celery;
Warm up a non-stick pan on low heat, add olive oil and vegetables;
Let them cook for around 10-15 mins, stirring occasionally;
Add vegan beef, turn on medium heat and cook until browned;
Fade it with vegan wine and let it water;
Add tomato sauce, tomato pulp, tomato paste and water. Give it a good stir;
Add garlic powder, bay leaves, black pepper and salt;
Cover the pan with a lid and cook ragu’ for 1h.
PASTA
Place the flours into a large bowl and add salt, water and olive oil;
Stir together, forming a bowl. Turn onto a floured surface and knead until smooth and elastic, about 15 mins. Cover it with plastic film and let it rest for 15 mins;
Divide the dough into four balls, roll one portion to 1 cm thickness using a rolling pin;
Cut the dough into strips with a sharp knife;
Cut each strip into 2 cm rectangular pieces;
Using the thumb, apply a gentle pressure on the dough, dragging it outwards. You should get a slight curl;
Place cavatelli on large cutting board that have been dusted with durum wheat flour. Make sure they are on a single layer and not touching one another;
Let them air dry for 1 hour;
Cook cavatelli in salted boiling water for around 8-10 mins;
Serve cavatelli with ragu’ sauce.
Nutrition
