I was taught this classic Italian favorite when I went to cooking school in Florence, Italy, for several months. We made all our pasta by hand, but a pasta machine will work as well. This heavenly meat ragù is simmered with garlic, carrot, celery, and onion with the ground beef, ground pork, and tomato paste until caramelized. White wine lifts the flavors from the bottom of the pot into the sauce, and a secret ingredient of whole milk brings the entire sauce together into a creamy and rich sensation. The ragù is folded into beautiful thin strips of fresh pasta and tossed with a dusting of Parmigiano Reggiano. This dish is simple and pure Italian comfort food goodness.
- 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
Pasta Cooking and Final Assembly
- 1 recipe cut pasta
- 1 recipe Bolognese
- 6 tbsp unsalted butter
- Parmigiano Reggiano, grated for garnish
Place the flour on a clean work surface and make a well in the center.
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.
Add the olive oil and salt into the well and continue to mix until all the flour is combined, and a dough is formed.
Knead the dough for 8-10 minutes until it is tough and smooth on the outside.
Wrap the dough tightly in plastic wrap and rest for 30 minutes or up to 3 hours at room temperature.
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.
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.
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.
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.
Place a kitchen towel over the baking sheet to lock in the moisture while making the pesto and heating your pasta water.
Heat a large saucepan over moderate heat and coat with olive oil.
Add the garlic, carrot, celery, and onion and sauté until the onion is translucent and the other vegetables are tender (about 4-6 minutes).
Add the ground beef and pork. Cook until the meat is browned (about 3-5 minutes).
Add the tomato paste, and let it caramelize for 2-3 minutes.
Add the wine and reduce until little to no liquid is left.
Add the milk and continue to reduce for 4-5 minutes.
Allow the flavors to meld and let this simmer for 12-15 minutes. Season to taste with salt and pepper.
Pasta Cooking and Final Assembly
Bring a large pot of water to a boil.
Salt the water to it tastes "salty like the sea."
Cook pasta in batches. Place 1/3 of the cut pasta into the boiling water.
Cook the pasta until al'dente, about 3-4 minutes.
Transfer the cooked pasta directly from the boiling water to the Bolognese. Flip the cooked pasta in the sauce with two tablespoons of butter.
Repeat this exact process with the remaining two batches of pasta.
Serve immediately with adjusting of Parmigiano Reggiano.
Calories: 580kcalCarbohydrates: 30gProtein: 26gFat: 38gSaturated Fat: 16gTrans Fat: 1gCholesterol: 148mgSodium: 1055mgPotassium: 594mgFiber: 2gSugar: 4gVitamin A: 3089IUVitamin C: 4mgCalcium: 83mgIron: 4mg