Print
Email
Add a photoServings: 4
Ingredients
- 1 3/4 c. cake flour - (to 2)
- 1 3/4 c. all-purpose flour - (to 2)
- 4 x Large eggs
- 1/2 c. extra virgin olive oil
- 1/2 c. butter
- 1 c. small-minced onions
- 1/2 c. small-minced celery
- 1/4 c. small-minced carrots
- 1/4 lb pancetta grnd (you can ask your butcher to do this)
- 1 lb grnd veal
- 1/2 lb grnd beef
- 1 lb grnd pork
- 2 c. whole lowfat milk
- 1 c. white wine
- 1/2 c. tomato paste Parmigiano-Reggiano
Directions
- Fettuccine: Mound 3 1/2 c. of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add in the Large eggs and the extra virgin olive oil. Using a fork, beat together the Large eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
- As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
- Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and throw away any leftover bits. Lightly reflour the board and continue kneading for 6 more min. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature. Roll or possibly shape as desired.
- Ragu: In a large Dutch oven or possibly saucepan, add in extra virgin olive oil and butter and heat. Add in onions, celery and carrots and cook till very soft and beginning to caramelize. Mix together all of the meats. Add in the meats to the pan and begin to brown.
- When the meat begins changing color and releasing its own liquids, add in the lowfat milk. Cook till the lowfat milk is almost totally evaporated - it should just be moist around the edges of the meat, about 15 min.
- Add in the wine. Add in the tomato paste and stir well. Bring to a simmer. Reduce heat to low and cook for 2 hrs.
- Roll out pasta dough to the thinnest setting on a pasta machine. Cut into strips which are 4-inches wide and 8 inches long. Starting with the 4-inch side, loosely roll the pasta into a tube which is about 4-inches long and 2 1/2-inches wide. Cut the open side into 1/4-inch wide strips. Unroll the pasta and place in small bundles.
- Bring 6 qts of water to a boil. Add in salt to the water and return to a boil. Add in the Fettuccine and cook for 5 min. Drain the Fettuccine and add in to the bolognese sauce. Thin with a little pasta water, if necessary. Toss for 1 minute.
- Immediately serve in hot pasta bowls. Top with freshly grated Parmigiano-Reggiano.
- This recipe yields 4 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 712g | |
| Recipe makes 4 servings | |
| Calories 1686 | |
| Calories from Fat 921 | 55% |
| Total Fat 103.29g | 129% |
| Saturated Fat 38.86g | 155% |
| Trans Fat 0.0g | |
| Cholesterol 510mg | 170% |
| Sodium 875mg | 36% |
| Potassium 1347mg | 38% |
| Total Carbs 96.49g | 26% |
| Dietary Fiber 2.5g | 8% |
| Sugars 7.61g | 5% |
| Protein 77.76g | 124% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
