HOMEMADE PASTA WITH BOLOGNESE SAUCE

Tagliatelle with Bolognese meat sauce, the original recipe with homemade pasta is typically from the mid-northern region of Bologna in Emilia Romagna where this recipe has been passed down through generations and the pride of its residents loved and appreciated around the world for its nourishing rich qualities and delicious flavor.

Ingredients to prepare homemade egg tagliatelle (4 servings)

  • 4 Medium organic eggs
  • 400 g Re-milled organic semolina flour

1 pinch of salt

q.b. Re-milled organic semolina flour (for dusting)

Ingredients to prepare the original Bolognese sauce.

  • 250 g Minced organic pork
  • 500 g Organic Beef (coarsely minced)
  • 250 g Organic Italian Tomato puree
  • 50 g Organic Carrots
  • 50 g Organic Golden onions
  • 50 g Organic celery
  • 40 ml organic Whole milk
  • 1 tablespoon Organic Italian extra-virgin olive oil
  • q.b. Fine salt
  • q.b. Black pepper
  • 250 ml Dry organic Italian white wine (for blending)
  • 3 L Water (for cooking)

Instructions

  1. First, prepare the Bolognese sauce that must be cooked for a long time. Clean and finely chop the onion, celery, and carrots. In a pan heat a tablespoon of oil, add the chopped vegetables, and cook for 5 minutes until golden brown.
  2. Add the minced pork and veal to the pan and brown over high heat for 5-10 minutes. When the meat is toasted, and the juices of the meat are absorbed deglaze with a glass of dry white wine. Mix and leave over high heat to evaporate all the alcohol of the wine, when it has blended well add the tomato puree, a liter of water, and a pinch of salt. From this moment it will have to cook for an hour over medium-low heat with a lid.
  3. While the sauce is cooking, we can knead the fresh egg pasta: on a work surface with 400 g of re-milled semolina flour upside down and then create a vacuum in the center where we must pour 4 eggs already lightly beaten with a fork. We also add a pinch of salt. Initially, we mix eggs and flour with a fork, as the eggs absorb flour there will be less and less need for the fork until it is better to knead by hand. At this point knead on the work surface for 15 minutes until you get a stick of fresh egg pasta that is smooth, elastic, and moldable.  Leave to set for 30 min.
  4. After about an hour of cooking, since we started cooking the sauce with tomato puree and the first liter of water, we noticed that there is very little water left. Then we mix and add a second liter of water. We cover the pan with the lid and return to work on the egg pasta.
  5. Pour a handful of flour in the margin of our work surface, cut a quarter of the egg pasta, crush it a little with your hands, and then pass it into the flour, shaking off the excess. Using a rolling pin, roll it out quickly to make it have a thickness of just over half a centimeter, then mount the pasta machine on the edge of the worktop and roll out the dough starting from the thickness for the widest sheet up to the penultimate.
  6. Once the egg pasta is well spread, we can slide it gently on the pile of semolina flour so it will be less sticky and when we make the tagliatelle they will not pile together. We cut the dough every 35 cm in length with a tarot, then pass the dough in the accessory to cut the fresh pasta into tagliatelle.
  7. Once cut, we take them and pass them in a pile of flour, always scrolling the excess, and then hang them well-spaced on a drying rack for fresh pasta, on a rolling pin, or well-spaced in a tray with kitchen paper.
  8. We repeat this process throughout the egg pasta, so soon we realize that we have many egg tagliatelle ready and the Bolognese sauce will have already been cooked for about two hours. After this time, we can add the third and last liter of water to the saucepan and wait for it to be well cooked and the sauce well pulled. During the last hour, the fresh pasta will have time to dry out enough to get the right roughness.
  9. After the third hour of cooking the sauce, you can boil the water for the pasta in a pot. Add a pinch of salt and bring to a boil, then add a little oil so we will avoid sticking the tagliatelle together, then pour the homemade egg pasta from us and finish the sauce. Meanwhile, turn off the stove where we cooked the Bolognese sauce for three hours and add the milk to the pan. After 5 minutes the homemade egg tagliatelle will be cooked and ready to drain.
  10. Then drain the egg tagliatelle, pour them into a large bowl, and add the Bolognese sauce. We mix well using two wooden forks. Your homemade tagliatelle with Bolognese sauce is ready to be served on the table!

USUALLY SERVED AS A FIRST COURSE OR MAIN DISH GREAT TO ACCOMPANY WITH A HEARTY RED WINE!!

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