homemade pasta with italian beef roll
(2 ratings)
Isn't it amazing how so many memories are associated with food. Birthdays, anniversaries, holidays, parties, barbecues, or just Sunday dinner. They all conjure up images of wonderful meals shared with friends and loved ones. For me, this 'Homemade Pasta with Italian Beef Roll' does that and more. When my daughter was just a little thing, this dinner was a family project. She learned the long process of making pasta dough. The rolling and resting, more rolling and resting, until at last you have achieved the desired thickness.
(2 ratings)
yield
8 serving(s)
prep time
2 Hr
cook time
1 Hr
Ingredients For homemade pasta with italian beef roll
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ingredients for basic pasta dough:
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4 cflour
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1/2 tspsalt
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3 lgeggs
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1/2 cwater
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ingredients for italian beef roll:
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1 lgegg, slightly beaten
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1/4 cgrated parmesan cheese
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1/4 cchopped parsley
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1 Tbspbutter
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1 clovegarlic, minced
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1/2 cdry red wine
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1/4 ctomato paste
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1 1/2 lbround or flank steak
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1/2 lbground pork
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1/4 lbground ham
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1 Tbspolive oil
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1 lgonion, chopped
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1/4 ccognac or brandy
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1 cbeef broth
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1 tspdried oregano
How To Make homemade pasta with italian beef roll
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1Directions for pasta: Mix flour and salt. Add eggs and beat well. Stir in just enough water to form very stiff dough. Knead till dough is smooth and elastic. Divide dough in half. On floured surface roll half as than as possible. Cover and let rest a few minutes. Repeat rolling and resting until dough is 21 x 15-inch rectangle. Rest 20 minutes. Roll loosely. Slice 1/8 inch wide. Unroll. Let dry on rack 2 hours minimum. Repeat with other half of dough.
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2To cook. Drop pasta into boiling salted water and cook uncovered about 8 minutes. Keep warm till served.
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3Directions for meat roll: With a meat mallet, pound a generous amount of salt and pepper into the meat until it is 1/4 inch thick.
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4Combine egg, pork, ham, Parmesan cheese, and parsley. Spread pork mix evenly over steak. Roll like a jelly roll. Tie with string. In large skillet, brown meat on all sides in mix of olive oil and butter. Add onion and garlic. Cook until onion is tender but not brown. Remove from heat. Add cognac or brandy and ignite. When flame burns out, return to heat. Add wine and simmer till nearly evaporated. Stir in beef broth, tomato paste and oregano. Cook and simmer 45 minutes, basting occasionally.
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5Remove meat, slice and arrange a top hot pasta. Skim fat from sauce and pour sauce over all.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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