Sugo Schiattariciati with Homemade Pasta

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 800g (28 oz) canned crushed tomatoes 800g (28 oz) canned crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1/2 cup red wine 1/2 cup red wine
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional for spice) 1/2 teaspoon red pepper flakes (optional for spice)
• Salt and pepper to taste Salt and pepper to taste
• For the homemade pasta: For the homemade pasta:
• 300g (2 1/2 cups) all-purpose flour 300g (2 1/2 cups) all-purpose flour
• 3 large eggs 3 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (9g saturated)
• Carbohydrates: 25g (5g sugars)
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the ground beef and pork to the pot, breaking it up with a wooden spoon. Cook until browned and no longer pink.
3. 3.
   Pour in the red wine and let it simmer for a few minutes to reduce.
4. 4.
   Add the crushed tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes (if using). Stir well to combine.
5. 5.
   Reduce the heat to low and let the sauce simmer for at least 1 hour, stirring occasionally. The longer it simmers, the more flavorful it will become.
6. 6.
   Meanwhile, prepare the homemade pasta. In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Whisk the eggs with a fork, gradually incorporating the flour until a dough forms.
7. 7.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.
8. 8.
   Roll out the pasta dough using a pasta machine or a rolling pin until it reaches the desired thickness. Cut into your preferred pasta shape.
9. 9.
   Bring a large pot of salted water to a boil. Cook the homemade pasta for 2-3 minutes or until al dente. Drain well.
10. 10.
    Serve the Sugo Schiattariciati sauce over the freshly cooked pasta. Garnish with grated Parmesan cheese and fresh basil leaves, if desired.

Treat your ingredients with care...

• Ground beef and pork — Choose lean cuts of meat for a healthier option. If desired, you can substitute with ground turkey or chicken.
• Canned crushed tomatoes — Opt for high-quality canned tomatoes without added sugars or preservatives for the best flavor.
• Red wine — Use a dry red wine such as Cabernet Sauvignon or Merlot to enhance the richness of the sauce.
• Homemade pasta — If you don't have a pasta machine, you can roll out the dough by hand and cut it into thin strips for a rustic touch.
• Dried herbs — Feel free to use fresh herbs instead of dried if available, adjusting the quantities to taste.

Tips & Tricks

• For a spicier sauce, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
• Make a double batch of the sauce and freeze it in portions for quick and easy meals.
• Serve the Sugo Schiattariciati sauce with other pasta shapes like rigatoni or penne for variation.
• Add a splash of balsamic vinegar to the sauce for a tangy twist.
• Top the dish with freshly grated Pecorino Romano cheese for an extra burst of flavor.

Serving advice

Serve the Sugo Schiattariciati with homemade pasta in shallow bowls. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves for a vibrant presentation. Accompany it with a side of crusty bread to soak up the delicious sauce.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil over the pasta and sprinkle some freshly chopped parsley on top. Serve with a rustic wooden spoon for a touch of authenticity.