Homemade Pasta With Italian Beef Roll

Photo: Jo Ann

Ingredients

Ingredients for Basic Pasta Dough:

4 cups flour

1/2 teaspoon salt

3 eggs

cup About ½ water

Ingredients for Italian Beef Roll:

1 egg, slightly beaten

1/4 cup grated Parmesan cheese

1/4 cup chopped parsley

1 tablespoon butter

1 glove 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

Preparation

Directions 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.

To cook. Drop pasta into boiling salted water and cook uncovered about 8 minutes. Keep warm till served.

Directions:

With a meat mallet, pound a generous amount of salt and pepper into the meat until it is 1/4 inch thick.

Combine 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.

Remove meat, slice and arrange a top hot pasta. Skim fat from sauce and pour sauce over all.