The golden rule for cooking pasta is 1, 10, 100. That is 1L of water and 10g of salt for every 100g of pasta.
● Fill a large, tall pot with cold water and place on a high heat.
● Bring the water to a fast boil and then add the salt.
● Add the pasta and bring back to the boil.
● Cook in boiling water for the time instructed on the packet.
● Never add pasta to cold water and bring to the boil.
LUMACONI WITH SARA'S RAGOUT
This recipe allows you to prepare a wonderfully tasty dish with inexpensive ingredients. The large Garofalo Lumaconi allow much of the sauce to find its way inside the pasta making each bite a very pleasurable experience.
For a fancier version, you could use a game mix rather than beef and pork. We would recommend using some lard or pancetta in this case too as well as some dried porcini!
Cooking time: 2 hours (1.5 for the Ragout to simmer)
Difficulty Level: Medium
1 celery stick
Sprig of thyme, 1 bay leaf, a good pinch of fennel seeds, 4 juniper berries
1 tin of chopped tomatoes
200g of pork mince
200g of beef mince
50g of cubed smoked pancetta
50ml of red wine
50ml of extra virgin olive oil
1 glass of water with 4 tsp concentrated tomato paste
400g of Garofalo Lumaconi
Finely dice the carrot, celery and shallot with a food processor. In a frying pan, place the oil and pancetta and let it brown gently; add the diced vegetables and sweat for 3 to 4 minutes; Add the fennel seeds, thyme, bay leaves and juniper berries and both meats.
Mix well with the vegetables and add the wine. Once this has evaporated, add the tinned tomatoes and the glass of water with the tomato paste, lower the heat, cover the pan with a lid, and allow to gently simmer for 1.5 hrs
minimum. If the mix appears too dense, add a small quantity of warm water but remember that both tomatoes and the meats both typically release water.
This recipe can be achieved either with a slow cooker or, if you are lucky enough to have an AGA, using the bottom oven. In either case, you can leave the sauce to slow cook for many hours depending on the fatness of the meat, the
temperature of the slow cooker or AGA.
To cook the pasta, use a large capacity pan and bring to the boil in 4 litres of water, add salt and then the pasta. The golden rule for cooking pasta properly is to use 1 litre of water for every 100 gr of pasta! Don't bother adding ANY oil
(it has better uses) to prevent pasta from sticking: it is the quantity of water and regular stirring that will ensure pasta doesn't stick.
Place the sauce on the drained pasta, stir well and add plenty of grated Parmigiano.
Yet again, this recipe allows you to prepare a wonderfully tasty dish with inexpensive ingredients. The large Garofalo Lumaconi allow much of the sauce to find its way inside the pasta making each bite a very pleasurable experience.