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Irregularly cut 'badly cut' pasta in hearty meat ragù embraces rustic imperfection. This high protein mediterranean family dish proves pasta doesn't need to be perfect to be delicious.
On a large work surface, mound the flour and make a well in the center. Add eggs and 1 tbsp olive oil to the well. Using a fork, gradually incorporate the flour into the eggs, then knead until dough forms. Knead 8–10 minutes until smooth and elastic.
Wrap the dough in plastic and let rest at room temperature for at least 30 minutes. Meanwhile, finely chop the onion, carrot, and celery.
In a large heavy-bottomed pot, heat the remaining olive oil over medium heat. Add the chopped onion, carrot, celery, and a pinch of salt. Sauté 5–7 minutes until vegetables soften and start to brown.
Add minced garlic and rosemary; cook 1 minute, stirring constantly. Add ground beef, season with half of the salt and pepper. Increase heat to medium-high, breaking up meat with a spoon, and cook until browned with no pink spots.
Pour in crushed tomatoes and milk, bring to a gentle simmer. Reduce heat to low, partially cover, and let the ragù simmer for 60–75 minutes, stirring occasionally. If it thickens too much, add a few tablespoons of water.
While sauce simmers, roll rested pasta dough into a thin sheet (about 1/16 inch). Using a knife or pastry wheel, cut rough, irregular shapes of pasta about 2 inches across. Dust with flour to prevent sticking.
Bring a large pot of salted water to a rolling boil. Cook pasta for 3–4 minutes, stirring gently. Taste to ensure al dente texture; do not overcook.
Drain pasta and transfer directly into ragù. Toss over low heat for 1–2 minutes, allowing pasta to absorb some sauce. Adjust seasoning with additional salt and pepper as needed.
Serve hot, finishing with freshly grated Parmesan cheese.
