Pâtes Au Bœuf Recipe

Instructions

1. 1

   Make the Rigatoni

   In a large bowl, combine the flour and salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs, kneading until a smooth dough forms. Wrap in plastic wrap and let it rest for 30 minutes.

2. 2

   Prepare the Ragout

   In a large skillet, heat olive oil over medium heat. Add the onion, carrot, and celery, sautéing until softened. Add the garlic and mushrooms, cooking for an additional 5 minutes.

3. 3

   Cook the Beef

   Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 7-10 minutes. Drain excess fat if necessary.

4. 4

   Combine Ingredients

   Stir in the canned tomatoes, beef broth, oregano, salt, and pepper. Bring to a simmer, then reduce heat and let it cook for 30 minutes, stirring occasionally.

5. 5

   Roll the Pasta

   After resting, roll out the dough on a floured surface until thin. Cut into wide strips to form rigatoni shapes.

6. 6

   Cook the Pasta

   Bring a large pot of salted water to a boil. Cook the rigatoni for 3-4 minutes until al dente, then drain.

7. 7

   Serve

   Toss the cooked rigatoni with the beef ragout. Garnish with fresh basil and serve hot.