Mutti Organic Passata 560ml
Mutti Organic Passata is made from certified organic tomatoes, harvested at their peak and processed immediately for freshness.
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Mutti Organic Passata is made from certified organic tomatoes, harvested at their peak and processed immediately, with care and skill, to obtain a smooth, creamy puree free of skins and seeds, with an inviting sweetness.
Made with Passata
Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.
(COOK TIME: 60+ min)
- 1 French shallot or small brown onion
- 400 g of chuck steak cut into chunks
- 200 g of beef cheeks
- 300 g of pork ribs
- 200 ml red wine
- 1.4 L (2 x 700g bottles)
- 50 ml of Monini Extra Virgin Olive Oil
- 1 tbsp of Mutti Double Concentrate Tomato Paste
- 500 ml of water
- Salt for seasoning
- 4 eggs
- 400 g of 00 flour
- Pinch of salt
- Semolina for dusting
- Parmigiano cheese for dusting on top
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- Heat the oil in a heavy based pot, add the thinly sliced onion and sizzle over medium heat until it starts to turn golden.
- Add the meat and the ribs (in batches, if needed) and brown over medium heat.
- Deglaze the pot with wine and cook out the alcohol (3-4 minutes) then add Mutti Tomato Paste, Mutti Passata, water, season according to taste (keep in mind that as the sauce slow cooks the flavour will intensify, so do not over season).
- Cook over low heat, covered, for 4-6 hours (or even 8, if you can!). You know the sauce is ready when the meat falls apart, the sauce looks deep dark red and has left a coating on the side of the pot.
- Leave the sauce in the pot overnight to allow the flavours to mingle and settle.
- To make the pasta dough place flour eggs and salt in a large bowl, mix and then tip onto a floured bench, and knead until smooth.
- Wrap and leave to rest at room temperature for 30 minutes.
- Dust a bench with semolina (or 00 flour, if semolina or hard to come by), roll the dough to 3-4 mm thick using a rolling pin. This can take up to 10 minutes and it’s good to use a pasta machine, if you have one. But make sure you don’t roll it too thinly, as this hand cut pasta needs to be a little thicker than your usual tagliatelle.
- Once your dough is rolled, dust it with a little semolina, roll it onto itself and cut it into 4-5 mm strips (as it you were making streamers).
- Bring a large pot of salted water to the boil, and cook the hand cut tagliatelle until al dente.
- Remove the bones from the cooked ribs and heat up the sauce. Break up the meat with a fork, if need be.
- Strain the tagliatelle onto a large serving platter dragging along a little pasta cooking water, top with ragù and toss well. Make sure the tagliatelle are perfectly coated in the sauce.
- Serve hot with a dusting of Parmigiano.