질문하기
Romagnol breadcrumb and Parmigiano pasta served dry with a rich ragù instead of broth. This high protein mediterranean dish provides hearty family dining with unique texture.
In a large mixing bowl, combine bread crumbs, Parmigiano-Reggiano, all-purpose flour, and nutmeg. Make a well in the center and add the eggs.
Mix with a fork, then knead by hand until a damp dough forms. Let rest covered for 20 minutes while you prepare the ragù.
Heat olive oil in a heavy skillet over medium heat. Add onion, carrot, and celery, cooking gently until softened but not browned, about 5 minutes.
Increase to medium-high heat, add ground beef and sausage, breaking up meat, and cook until well browned. Pour in white wine, stirring to deglaze; simmer until mostly evaporated.
Add crushed tomatoes, salt, and pepper. Lower heat to a gentle simmer, cover, and cook for 30 minutes, stirring occasionally. Remove lid for the last 10 minutes to thicken.
While the ragù finishes, bring a large pot of salted water to a boil. Using a passatelli press or large-holed ricer, press dough directly into boiling water, cutting strands to 2-inch lengths.
Gently boil the passatelli until they rise and float, about 1–2 minutes; do not overcook. Scoop out with a slotted spoon and drain briefly.
Plate passatelli on a warm platter, spoon hot ragù generously over top, and finish with extra Parmigiano-Reggiano if desired. Serve immediately.
