Bolognese With Homemade Noodles
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cups
Bread Flour2
Eggs450 g
Ground Beef (85% lean)1 cup
Onion (diced)1 tbsp
Garlic (minced)1 tbsp
Oregano (dried)1 tsp
Garlic Powder1
Bay Leaf1
Salt2 cups
Water1 tbsp
ButterDirections:
1
Mix the bread flour and flax seed meal together on a clean surface or in a bowl
2
Make a well in the center for the flour mixture, then crack the eggs into the center
3
Mix the eggs with your fingers
4
Gradually incorporate the flour from the sides of the well until dough is firm
5
Knead dough until smooth, about 5 minutes
6
Remove excess flour, allow the dough to rest for 1 minute
7
Roll out the dough with a pasta machine or with a rolling pin until very thin
8
Sprinkle the sheets with a little flour, roll up each sheet of pasta, then slice them into strips
9
Toss with flour and set aside until ready to cook
10
Heat a large skillet over high heat
11
Stir in the beef, onion, garlic, and carrots
12
Cook and stir until the beef is crumbly, evenly browned, and no longer pink
13
Drain and discard any excess grease
14
Stir in the oregano, garlic powder, bay leaf, salt, and black pepper
15
Add the tomatoes and water
16
Bring to boil, then reduce heat to medium-low and continue to simmer for 1 to 1 1/2 hours
17
Pour all but 2 cups of the sauce in an airtight container and freeze for future use
18
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
19
Once the water is boiling, stir in the noodles, and return to a boil
20
Cook until the pasta floats to the top, 4 to 5 minutes; drain
21
Stir butter and Parmesan cheese into reserved 2 cups of sauce over medium heat
22
Stir noodles into sauce, and toss until pasta is well-coated
23
Serve in large bowls with more Parmesan cheese