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1
Dust a baking sheet with semolina.
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2
Divide the pasta dough into 4 balls.
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3
Using a pasta machine, roll each ball out to a thin sheet, progressing gradually down from the widest to the thinnest setting.
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4
Lay each sheet on a lightly floured work surface.
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5
Cut the pasta dough into 2-inch squares.
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6
Lay a thin dowel or a pencil diagonally across a bottom corner of each square, and roll up to form a quill.
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7
Slip the garganello off the dowel onto the prepared baking sheet.
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8
Repeat with all the pasta squares.
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9
Cover with a damp towel.
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10
In a heavy-duty 6- to 8-quart pot, heat the olive oil over high heat until smoking.
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11
Add the onion, carrot, and celery and cook until softened and lightly brown, 8 to 10 minutes.
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12
Add the wine, Basic Tomato Sauce, anchovy paste, red pepper flakes, and rosemary and bring to a boil.
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13
Season the meat with salt and pepper and add to the tomato sauce.
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14
Return to a boil, reduce the heat to a simmer, and cook until the meat falls apart with the poke of a fork, about 1 1/2 hours.
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15
Remove from the heat and let cool for 10 minutes.
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16
Transfer the stew, about 1/2 cup at a time, to a food processor, and pulse just until it has the consistency of a thick sauce.
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17
Pour into a saucepan, taste, and adjust the seasoning if needed.
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18
Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt.
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19
Meanwhile, bring the ragu to a boil.
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20
Drop the garganelli into the boiling water and cook until tender, 1 to 2 minutes.
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21
Drain.
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22
Add the pasta to the ragu and toss gently to coat.
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23
Transfer to a warmed serving bowl and serve immediately.
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24
Mound the flour in the center of a large wooden board.
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25
Make a well in the center of the flour and add the eggs.
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26
Using a fork, beat together the eggs and then begin to incorporate the flour, starting with the inner rim of the well.
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27
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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28
(Don't worry if it looks messy; when half of the flour is incorporated the dough will begin to come together.)
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29
Start kneading the dough, using primarily the palms of your hands.
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30
Once the dough is a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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31
Lightly re-flour the board and continue kneading for 10 minutes, dusting the board with additional flour as necessary.
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32
The dough should be elastic and a little sticky.
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33
Wrap the dough in plastic and let rest at room temperature for 30 minutes before using.
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34
Basic Tomato Sauce
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35
In a 3-quart saucepan, heat the olive oil over medium heat.
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36
Add the onion and garlic and cook until softened and light golden brown, 8 to 10 minutes.
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37
Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.
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38
Add the tomatoes and juice and bring to a boil, stirring often.
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39
Lower the heat, and simmer until it's as thick as hot cereal, about 30 minutes.
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40
Season with salt to taste.
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41
This sauce can be refrigerated for up to 1 week or frozen for 6 months.
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42
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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43
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
