When making fresh pasta there are a few basic ingredients and a few key techniques to learn that will almost guarantee best results. For example kneading the dough is key, Even if you use a stand mixer or food that will . processor to combine the ingredients initially, I suggest you finish kneading the dough by hand. Once you develop a feel for the right consistency of pasta dough, you will never lose it. Eventually you will be able to make adjustments to the kneading time or the amount of flour or water to work into a dough each time you make it."
In today's class and on this post we are making fresh fettuccine with the most delicious Bolognese sauce. Give this recipe a try and please let me know in the comments section below your results.
3 large eggs, beaten to blend
2 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon kosher salt
Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest at least 30 minutes.
Bolognese Sauce Ingredients:
3 tablespoons olive oil
1 medium onion finely diced
3-5 cloves garlic minced or put through a garlic press
2 bay leaves
¼ cup of fresh basil (save some to spread on top of pasta to garnish)
pinch red pepper flakes (I use about a 1/4 teaspoon)
1/2 teaspoon Kosher salt
1/2 teaspoon granulated sugar
1 pat butter, about 2 teaspoons
3 pounds of mixed ground veal, pork, beef meat
1 cans of 28 ounce can crushed tomatoes
1 cans of 28 ounce can puree tomatoes
1. Heat the olive oil over high heat until it shimmers. Sauté the onions, stirring frequently, until they soften, about three minutes. The onions should sizzle and hiss as they cook. Add the garlic. Stir to combine. This prevents the garlic from burning. Cook an additional two minutes. Add red pepper flakes, salt, and sugar. Stir to combine. Add the butter. Stir, cook for about a minute.
2. Add 1/2 can of the crushed tomatoes. Scrape the bottom of the pan to remove any stuck-on bits. Reduce heat to low. Add remaining tomatoes, and 2 bay leaves.
3. Brown in a frying pan the veal, pork and beef until no longer pink, breaking up with a wooden spoon, about 4 to 5 minutes. Drain well and then add to the pasta sauce.
4. Allow sauce to simmer low for 45 minutes to up to 1 hour. When simmering, stir the sauce occasionally.
5. Pour on top of your favorite pasta, add the basil as a garnish and ENJOY!!!