Testenine & bolonjska omaka

Tagliatelle with Traditional Bolognese Sauce

Ingredients:

* Recipe Courtesy of Mami Camilla Cooking School*
TAGLIATELLE PASTA
1 kg durum wheat semolina fl our, plus extra
10 eggs
Water
(For the spinach version of tagliatelle, cook chopped spinach and drain it well. Place the spinach in a clean kitchen towels and ring it out all of the water that you can. Add the chopped, dry spinach to the well with the eggs when you are making your fresh pasta.)
On flat work surface, put semolina fl our; form well. Put eggs in center. Mix with hands gradually taking small portions of flour into the center to combine with eggs. Continue to work dough until it’s well blended and compact. Cut dough in three pieces; form squares about width of pasta machine; dust well with extra semolina flour. Feed dough through pasta machine set on number 10; fold in half; repeat. Dust with flour; feed dough through machine set on number 7. Dough will begin to thin and lengthen. Dust with flour; arrange dough in ribbon folds; feed into machine on number 5. Add tagliatelle attachment to machine. Arrange pasta in ribbon folds; feed through machine. Repeat process until all dough has been used. On floured breadboard, loosely arrange cut pasta to dry for 1 hour. Cook pasta in boiling salted water until al dente. Drain; top with sauce and serve.
BOLOGNESE SAUCE
6 tablespoons olive oil
2 cloves garlic, sliced
3 celery stalks, diced
4 carrots, peeled, diced
4 small chipolina onions, chopped
500 grams pork, minced
500 grams beef, minced
100 milliliters white wine
400 grams tomato paste
1 teaspoon salt
3 bay leaves
1 liter water
In saucepan, heat oil over high heat 1 minute or until hot. Reduce heat to low. Add celery, carrots and onions. Sauté slowly about 15 minutes or until soft. Add pork and beef; stir well. Sauté 10 minutes or until meat is nicely browned. Add wine; cook 2 minutes. Add tomato paste, salt, bay leaves and water; stir until well blended. Cook over low heat 30 minutes.