homemade pasta with italian beef roll
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.
prep time
2 Hr
cook time
1 Hr
method
---
yield
8 serving(s)
Ingredients
- - ingredients for basic pasta dough:
- 4 cups flour
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup water
- - ingredients for italian beef roll:
- 1 large egg, slightly beaten
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped parsley
- 1 tablespoon butter
- 1 clove garlic, minced
- 1/2 cup dry red wine
- 1/4 cup tomato paste
- 1 1/2 pounds round or flank steak
- 1/2 pound ground pork
- 1/4 pound ground ham
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1/4 cup cognac or brandy
- 1 cup beef broth
- 1 teaspoon dried oregano
How To Make homemade pasta with italian beef roll
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Step 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. -
Step 2To cook. Drop pasta into boiling salted water and cook uncovered about 8 minutes. Keep warm till served.
-
Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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