Pasta Bolognese
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
45
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 large
Egg (plus 1 yolk)2 tbsps
Olive Oil230 g
Bacon (diced)450 g
Ground Pork (80/20)1 tsp
Fennel (ground dried)1 medium
Celery (stalk, finely diced)1 medium
Red Onion (finely diced)1 medium
Carrot (finely diced)2 tbsps
Tomato Paste1 cup
Rose Wine2 cups
Chicken Stock1 loaf
Ciabatta (sliced lengthwise)Directions:
1
Watch how to make this recipe
2
Special equipment: a pasta machine and fettuccine cutter For the pasta dough: Combine the flour, eggs and yolk in a food processor and pulse until a dough comes together
3
Transfer to a counter dusted lightly with flour and knead gently until the dough comes together and is smooth, about 1 minute
4
Wrap in plastic and refrigerate for at least 30 minutes and up to 24 hours
5
Divide the dough into 4 pieces
6
With your hands, flatten and shape one piece of dough into a 1/2-inch-thick rectangle
7
Dust it lightly with flour and pass it through the widest setting on the pasta machine
8
If the dough comes out oddly shaped, reform into a rectangle
9
Fold it in thirds, like a letter, and if necessary, flatten it to a 1/2-inch thickness
10
Pass it through the widest setting again with the seam of the letter perpendicular to the rollers
11
Repeat this folding and rolling step 10 to 12 times, dusting the dough with flour if it becomes sticky
12
Without folding the dough, pass it through the next setting on the pasta machine
13
Keep reducing the space between the rollers after each pass, lightly dusting the pasta with flour on both sides each time, until the pasta is about 1/16-inch thick and 3 inches wide
14
Lay the rolled-out dough on a counter
15
Roll out the remaining dough in the same manner
16
Cut each strip of dough into 11-inch lengths
17
Cut the dough into fettuccine
18
(Alternatively, use store-bought dried or fresh fettuccine
19
) For the meat: Heat the oil in a large saute pan over medium heat
20
Add the bacon and cook slowly until the fat is rendered and the bacon is crisp, 8 to 10 minutes
21
Transfer the bacon with a slotted spoon to a plate lined with paper towels
22
Increase the heat to high, add the chuck and pork to the pan and season with the fennel, chile flakes, salt and pepper
23
Cook, stirring occasionally, until golden brown, about 10 minutes
24
Drain the excess fat from the pan
25
For the quick bolognese sauce: Heat the oil in a large Dutch oven over medium-high heat until it begins to shimmer
26
Add the celery, fennel, onion and carrot and cook until soft, about 5 minutes
27
Add the garlic and cook for 1 minute
28
Add the tomato paste and ground fennel and cook for 1 minute more
29
Add the wine and cook until reduced by half, about 3 minutes
30
Add the tomatoes and chicken stock and cook until the tomatoes begin to soften, about 10 minutes
31
Coarsely mash the tomatoes using a potato masher or wooden spoon, season with salt and pepper and cook until the sauce comes to a boil and begins to thicken slightly, about 15 minutes
32
Add the cooked bacon, chuck and pork to the pan and continue cooking until the sauce is thick, about 15 minutes more
33
Fold in the parsley and oregano and season with salt and pepper
34
For the garlic bread: Preheat the broiler
35
Place the ciabatta on a baking sheet cut-side up
36
Heat it under the broiler until lightly golden brown
37
Combine the butter, garlic, salt and pepper in a small bowl
38
Slather the garlic butter over the bread and broil until bubbly and golden brown, about 2 minutes
39
Remove, let cool for a few minutes and cut into slices
40
To serve: Bring a large pot of salted water to a boil
41
Cook the pasta until al dente, about 4 minutes (if using dried noodles, follow package directions)
42
Reserve a cup of the pasta water and drain the pasta
43
Put about 2 cups of the sauce in a large saute pan over high heat
44
Add the pasta, creme fraiche, some of the pasta water and a few handfuls of the Parmigiano-Reggiano
45
Toss, top with the parsley and serve
46
Reserve remaining sauce for another use