Tagliatelle Bolognese
As taught by a couple from Bologna. A rustic and comforting home-style meal.
Servings: 10
Ingredients
- 500 g ground pork
- 500 g ground beef
- 1 carrot
- 3 small onions
- Olive oil to taste
- 1 kg canned tomatoes
- Salt and pepper to taste
- 1 chicken bouillon cube
- Grated Parmesan cheese to taste
- 1 tbsp balsamic vinegar
- 1 kg double-O flour
- 10 eggs
Instructions
- Dice carrots and onions. Sweat them in a large pot in some olive oil on gentle heat, along with a pinch of salt
- Once vegetables are softened, add the ground meat. Keep the heat gentle. Stir with wooden spoon to break up the meat.
- When the ground meat is half-grey and broken up, add tomatoes along with some salt. Have enough liquid to cover the solids.
- Stir the pot occasionally for 3 hours. Towards the end, add a splash of balsamic vinegar. Taste and adjust for seasoning. Exchange recipes for pickled zucchini and limoncello while waiting to move on to the pasta.
- Knead flour with eggs for 10-15 minutes, until elastic. Cover with a towel and let the dough rest for a few minutes
- Cut the dough into more manageable, fist-sized pieces. Pass it through the pasta machine on its thickest setting, fold the dough over in half and pass it through again.
- Pass the dough through the pasta machine on progressively thinner settings, until dough is about 1mm thick.
- Pass the thin sheets of dough through the pasta cutting attachment. Toss tagliatelle with a bit of flour to separate them, picking up and dropping the noodles from at least shoulder height for style.
- Allow the bolognese to cool, then refrigerate overnight to develop flavour. Lay pasta out on large sheet pans to dry out.
- The next day, reheat sauce on the stove or in the microwave. Boil pasta briefly for 1-2 minutes, then toss in sauce. Top with grated Parmesan cheese and serve.