Ingredients

• 250g/9oz 00 flour
• 4 medium free-range eggs
• 250g/9oz fine semolina flour
• 2 tbsp olive oil
• 1 onion
• finely chopped
• 2 garlic cloves
• finely chopped
• 1 large carrot
• peeled and finely chopped
• 2 sticks celery
• handful basil leaves
• 500g/1lb 2oz beef mince
• 500g/1lb 2oz pork mince
• 2 tbsp tomato purée
• 100ml/3½oz red wine
• 3 x 400g/14oz tins san marzano tomatoes
• 2 little gem lettuces
• washed and leaves separated
• 1 head frisée lettuce
• central leaves washed and removed
• 3 tbsp extra virgin olive oil
• 1 lemon
• juice only
• salt and freshly ground black pepper
• 75g/2½oz parmesan cheese
• grated

Directions

• For the fresh pasta
• place the flour and eggs into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough in a bowl
• cover with cling film and place in the fridge to rest for 30 minutes.
• Cut the pasta dough in half and pass it through a pasta machine at its widest setting. Repeat this process
• decreasing the roller setting down grade by grade with each pass until the dough is thin enough to pass through your cutter.
• Add your cutter to the pasta machine and pass the pasta through the machine to make your shape. Dust the pasta with a little semolina.
• Repeat the process with the remaining dough
• then place the shapes onto a plate and chill in the fridge until ready to use.
• For the classic ragú sauce
• heat a large casserole dish and add the oil. Once hot
• add the onion and garlic and gently fry for 2-3 minutes.
• Add the carrot
• celery and basil and cook for a further two minutes.
• Add the meat and cook until brown.
• Add the tomato purée cook for a minute
• then add the wine. Cook until the liquid is reduced by half
• then add the tomatoes and cook for a couple of hours with the lid on.
• For the green salad
• place the lettuce leaves in a large bowl. Whisk together the oil
• lemon juice
• salt and pepper. Pour over the salad leaves and toss to coat.
• For the pasta
• in a large pan of salted boiling water cook the pasta until al dente.
• To serve
• add the sauce to the cooked pasta and toss until all the pasta is coated.
• Serve in a warm bowls topped with the parmesan cheese. Place the salad in a separate bowl and serve alongside.