Pasta Bolognese

🧂 Ingredients

• 2 cups all-purpose flour
• 2 eggs plus 5 egg yolks
• 2 tbsp olive oil
• 1 tbsp kosher salt
• Extra flour for rolling out the dough
• 1 tsp garlic, minced
• 2 carrots, finely diced
• 2 stalks celery, finely diced
• 1 yellow onion, finely diced
• 1 lb ground beef
• 1 lb ground pork
• 4 tbsp tomato paste
• ½ cup white wine
• 1 cup whole milk
• Olive oil to coat the pan
• 1 recipe cut pasta
• 1 recipe Bolognese
• 6 tbsp unsalted butter
• Parmigiano Reggiano, grated for garnish

Instructions

• 1 Place the flour on a clean work surface and make a well in the center.
• 2 One by one, crack the eggs into the well and slowly mix them into the flour
  wall's sides. Be very careful not to break the well, so the eggs do not leak
  over the table.
• 3 Add the olive oil and salt into the well and continue to mix until all the flour
  is combined, and a dough is formed.
• 4 Knead the dough for 8-10 minutes until it is tough and smooth on the outside.
• 5 Wrap the dough tightly in plastic wrap and rest for 30 minutes or up to 3 hours
  at room temperature.
• 6 Cut the dough into four equal pieces. Take one piece and shape it with your
  finger into a flattened small square. Keep the other pieces moist by wrapping
  them in plastic wrap while you work.
• 7 Coat your work surface with flour and roll out the dough with a rolling pin or
  through a pasta machine. Work to flatten and thin out the dough until it is thin
  enough to see the light coming through when held up by your hand.
• 8 Take the pasta sheet that is dusted with flour and roll it into a long ribbon.
  Cut the ribbon into 2-inch pieces and then unroll each piece and reserve on
  flour coated baking sheet.
• 9 Repeat this process but lining up the ribbons on your baking sheet. When you
  have filled up the entire baking sheet, place a flour-coated piece of parchment
  on top, and continue lining up your ribbons until all of the pasta dough is
  rolled out and cut.
• 10 Place a kitchen towel over the baking sheet to lock in the moisture while making
  the pesto and heating your pasta water.
• 11 Heat a large saucepan over moderate heat and coat with olive oil.
• 12 Add the garlic, carrot, celery, and onion and sauté until the onion is
  translucent and the other vegetables are tender (about 4-6 minutes).
• 13 Add the ground beef and pork. Cook until the meat is browned (about 3-5
  minutes).
• 14 Add the tomato paste, and let it caramelize for 2-3 minutes.
• 15 Add the wine and reduce until little to no liquid is left.
• 16 Add the milk and continue to reduce for 4-5 minutes.
• 17 Allow the flavors to meld and let this simmer for 12-15 minutes. Season to taste
  with salt and pepper.
• 18 Bring a large pot of water to a boil.
• 19 Salt the water to it tastes "salty like the sea."
• 20 Cook pasta in batches. Place 1/3 of the cut pasta into the boiling water. 
• 21 Cook the pasta until al'dente, about 3-4 minutes. 
• 22 Transfer the cooked pasta directly from the boiling water to the Bolognese. Flip
  the cooked pasta in the sauce with two tablespoons of butter. 
• 23 Repeat this exact process with the remaining two batches of pasta. 
• 24 Serve immediately with adjusting of Parmigiano Reggiano. 

Nutrition Info