- 2 onions, peeled and finely chopped
- 1 glass red wine
- 2 tins of tomato puree
- 1 tin of chopped tomatoes
- 2 tsp KOO Tomato paste
- 2 tsp sugar
- 1 bunch fresh basil
- Salt and pepper, to taste
- 6 slices of beef silverside
- 3 bay leafs, torn in half
- 2 garlic cloves, sliced lengthways in 3
- 6 blocks of parmesan (30 mm x 20 mm)
- 3 slices of prosciutto, cut in half
- 6 springs of fresh parsley
- 1 chilli, finely sliced
Kitchen gadgets:Wooden board, sharp knife, large pot, mallet
- Place the flour on a wooden board.
- Make a well in the middle and crack the eggs into it, one by one mixing with your fingers as you go.
- Slowly incorporate the flour and egg until everything is combined.
- Work the dough slowly to develop the gluten (about 10 minutes) using the heel of your hand.
- Continue to stretch it and work it until the dough feels smooth and silky.
- Wrap the dough in cling wrap and leave it in a cool place for about 30 minutes. Divide the dough into 2 halves and begin rolling it out on a flour-dusted surface.
- Roll out as flat as you and then fold. Repeat this process a couple of times.
- Once you are happy with the consistency, roll out the pasta dough as thinly as possible.
- Cut ribbons 1 cm thick using a sharp knife and hang to dry until you are ready to cook it.
- Repeat the same process with the other ball of dough.
- To cook, add 1, 5 litres of water into a pot and bring to the boil.
- Add salt and drop the pasta in and cook for 5 minutes or until ‘al dente' don't overcook it!
- Rinse in a colander and serve immediately with red sauce.
- Garnish with fresh basil and grated parmesan.
- RED SAUCE: Add the olive oil to a hot pot and once hot, add the lamb.
- Cook until browned, then add the onions and fry until golden. Season to taste, add the tinned tomato, paste.
- Slowly simmer for about half an hour then add the garlic and sugar and more seasoning if needed.
- Continue to simmer for another half an hour, adding water if the sauce reduces too much.
- BEEF OLIVES: Prepare beef olives once the sauce is cooking slowly.
- Take a mallet and bash the beef until roughly the size of a large hand. Season to taste then assemble the filling.
- Place one of each of the following onto each individual piece of silverside: Bay leaf Garlic sliver Prosciutto Parmesan Parsley