Homemade Artisanal Tomato Meat Sauce Pasta

A comforting plate of homemade fettuccine tossed in a rich, double-tomato minced meat sauce, crafted entirely from scratch for an authentic culinary experience.

Ingredients

• 600 g medium-gluten flour
• 6 whole eggs
• 4 egg yolks
• 6 g salt
• 12 g olive oil
• 10 small fresh tomatoes
• 400 g minced meat
• 1 ginger
• 3 cloves minced garlic
• 1 diced onion
• 1 can canned crushed tomatoes
• to taste light soy sauce
• to taste oyster sauce
• to taste black pepper
• to taste white sugar
• to taste starch slurry

Instructions

1. 1Add eggs and oil to flour

   

   Crack the whole eggs and add egg yolks along with olive oil directly into the mixing bowl containing the medium-gluten flour and salt.

   Tip: Ensure eggs are at room temperature for better incorporation into the flour.
2. 2Knead the dough with a stand mixer

   

   Attach the dough hook to the chef machine and run it to mix and knead the flour, eggs, salt, and oil until it forms a moderately moist and firm dough.

   Tip: Kneading takes about 5 minutes until the dough achieves a uniform consistency.
3. 3Prepare tomatoes for roasting

   

   Place small fresh tomatoes onto a grill rack or baking tray to prepare them for roasting, which makes peeling and mashing easier later.

   Tip: Roasting enhances the natural sweetness and concentrates the flavor of the tomatoes.
4. 4Mash the roasted tomatoes

   

   Use a manual hand masher directly inside a ceramic pot to break down the roasted tomatoes into a rich puree suitable for the meat sauce.

   Tip: Ensure the tomatoes are soft enough from baking to mash smoothly without excessive effort.
5. 5Stir-fry minced meat with ginger

   

   Heat oil in a pan and add minced meat along with ginger slices, stir-frying until all the moisture evaporates and the meat browns slightly.

   Tip: Remove the ginger slices after the moisture is completely gone to avoid bitterness.
6. 6Add garlic and onions

   

   Toss minced garlic and diced onions into the pan with the cooked minced meat, stirring continuously until fragrant.

   Tip: Sauté the aromatics thoroughly until translucent and aromatic before adding the tomato base.
7. 7Add Tomatoes to the Meat

   

   Pour fresh tomatoes and canned crushed tomatoes directly into the pan containing the stir-fried minced meat, ginger, garlic, and onions to create a rich double tomato sauce base.

   Tip: Using both fresh and canned crushed tomatoes builds a deeply flavorful and thick sauce foundation.
8. 8Season and Thicken the Sauce

   

   Add light soy sauce, oyster sauce, black pepper, white sugar to balance acidity, and starch slurry to thicken the simmering tomato meat sauce.

   Tip: Stir well after adding the starch slurry to ensure an even, glossy texture without lumps.
9. 9Bottle and Store the Sauce

   

   Once the tomato meat sauce has cooled down, spoon it into glass jars for storage so you can easily freeze and keep it for future meals.

   Tip: Let the sauce cool completely before sealing and freezing to maintain freshness.
10. 10Portion the Rested Dough

    

    Take the rested pasta dough and roughly divide it into 8 equal portions using a dough knife to prepare for rolling and pressing.

    Tip: Keep the remaining dough covered while working on one portion to prevent it from drying out.
11. 11Roll into Pasta Sheets

    

    Pass the dough portions through the pasta pressing attachment on the machine to create smooth pasta sheets, adjusting the thickness settings progressively.

    Tip: Sprinkle flour lightly when pressing the dough to prevent sticking to the machine rollers.
12. 12Extrude Homemade Noodles

    

    Guide the prepared pasta sheets through the noodle attachment to extrude fresh fettuccine noodles, bundling them into individual portions.

    Tip: Choose your preferred thickness setting to achieve your desired pasta texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions