Beef Packets: Fregnacce

Recipe copyright Mario Batali, 2002. All Rights Reserved.
TOTAL TIME: 2 hr 40 min
Prep: 1 hr
Inactive Prep: 45 min
Cook: 55 min
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 2 cups canned tomatoes with juices, crushed
  • 1 fresh hot chile pepper, finely chopped
  • 2 eggs
  • 1/4 cup freshly grated caciocavallo or pecorino Romano, plus more for topping pasta
  • 1/2 teaspoon extra-virgin olive oil
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Prepare the pasta dough according to the recipe and roll out to the thinnest setting on a pasta-rolling machine. Set aside.

In a Dutch oven, heat the olive oil over high heat, and add the onion. Cook for a few minutes, until it is softened and golden brown, then add the sausage and beef. Season with salt and pepper and cook until the meat begins to brown. Stir in the crushed tomatoes and their juices, as well as the hot pepper. Cook over medium heat for 15 minutes, stirring to meld the flavors and make sure the meat is cooked all the way through.

Divide the sauce into 2 equal portions and place in separate bowls. Into 1 portion, add the eggs and cheese and stir to make a homogenous mixture. Allow this portion of the mixture to cool completely. Transfer the nonegg portion of the mixture to a saute pan.

Cut the pasta sheets into 4-inch squares and place a heaping teaspoon of the mixture with egg and cheese added in the center of each square. Fold each square over on itself to form a rectangle, and seal the edges with finger pressure.

Bring 6 quarts of water to a boil in a large pot over high heat, and add 2 tablespoons salt. Cook the packets in the boiling water for 4 minutes, then drain, and add to the saute pan with the ragu. Toss over high heat for 1 minute, then serve, divided evenly among 6 warmed pasta bowls, topped with grated cheese.

Basic Pasta Dough:
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board, and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Roll the pasta out on a pasta-rolling machine to the desired thickness.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.