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Ingredients
- Homemade Pasta Dough
- 3 cups all purpose flour
- 1 cup warm water
- 2 tablespoons olive oil
- Ragu Alla Bolognese - Adapted From Real Italian, April 2010
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 1/2 medium carrot, peeled and finely diced
- 1 medium rib celery, finely diced
- 1 lb. ground pork
- 1/2 lb. thinly sliced prosciutto de Parma, very finely diced
- freshly ground black pepper (no salt is added because of the saltiness of the chicken broth and Parmesan cheese)
- 1/2 cup dry white wine
- 1 tablespoon fresh basil, chopped
- 1 (28 oz.) can Italian plum tomatoes with their juices
- 1 cup chicken or vegetable broth
- 1/2 cup hot milk
- 1 cup Parmesan cheese, grated
View Full Recipe at Pots and Pins
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%20The%20pasta%20has%20to%20dry%20before%20being%20cooked%20-%20either%20lay%20it%20out%20on%20a%20lightly%20floured%20surface%20or%20place%20on%20a%20drying%20rack%20for%20about%2015%20minutes%20to%20dry%20before%20cooking.%20%20%20Cook%20pasta%20in%202%20quarts%20of%20rapidly%20boiling%20water%20with%202%20teaspoons%20of%20salt.%20%20Cooking%20time%20will%20vary%20based%20on%20the%20size%20of%20your%20pasta,%20but%20begin%20checking%20after%203%20to%204%20minutes.%20%20It%20is%20better%20for%20the%20pasta%20to%20be%20undercooked%20than%20overcooked.%20%20Once%20pasta%20is%20cooked,%20drain%20it%20but%20never%20rinse.%20%20Makes%20about%206%20servings.%3C/p%3E){kind=link}