- 400 g / 14 oz flour (extra rough flour or plain flour (Type 00)
- 2 TBS olive oil
- 4 eggs
- pinch of salt
We actually made 2 batches this time.
Put the flour on a working surface and heap it like a volcano. Place the eggs in the center with the olive oil and salt.
When it’s finally a soft dough, wrap in Saran wrap and let it stand for one hour.
I used my pasta attachment to roll it out.
And hung them to dry.
The pasta is so fresh it only takes 2-3 minutes to cook. Don’t overcook! You want it al dente.
- 100 g / 3 1/2 oz Italian sausage
- 2 TBS olive oil
- 300 g / 11 oz (each) celery, onion and carrots, chopped small
- 2 cloves garlic, chopped
- 400 g / 14 oz ground beef
- 300 g / 11 oz ground pork
- 800 g / 28 oz canned whole Italian tomatoes
- 1/2 liter / 1 pint beef broth
- 1 bay leaf
- 1 pinch nutmeg
- 1/4 liter / 1/2 pint red wine
- salt and pepper to taste
Here’s what you’ll need to make the sauce.
Santa brought me the Kitchen Aid grinder attachment. I’ll never buy the weird ground meat at the market again. For the sauce I used a New York steak and pork chops. I left a little of the fat on so it would be juicy.
Heat a large pot and add the oil. Stir in the celery, onion, carrots and garlic and cook on medium heat until blond–about 10 minutes.
Add the ground meat and sausage and continue to stir while it cooks.
Add the red wine and let it reduce.
Add the tomatoes, broth, nutmeg and bay leaf. As you see, I just squish the tomatoes as I remove them from the can….actually, Jake did that.
Bring to a boil, reduce heat and cook on low for 2 hours. Season to taste.
Add a little freshly grated Parmesan and enjoy a great meal.
Categories: Beef, Everything Italian, Main Dishes
Tags: Bolognese, pasta, Tuscan Ragout, Tuscookany
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