Ragù Bolognese
1/2 lbs pork, ground (80/20)
1/2 lbs beef, ground (80/20)
1/4 lbs Pancetta (or cured pork Product), Ground - optional
3TB + 3TB Butter
3TB Extra Virgin Olive Oil
1ea small white onion
1ea carrot
1ea shallot
6ea garlic clove
1sprig thyme
2sprig basil (Optional)
4Tb Tomato Paste
1/2cup Parmigiano reggiano
1 cup Milk
1/2c Dry White Wine (substitute red wine if you prefer)
2-3 Cups Chicken Stock (optional)
black pepper | nutmeg | salt
(serves 2-4 people)
1. Process vegetables - pulse in a food processor, until finely ground and homogenous with olive oil.
2. Melt vegetables and 3TB of butter over medium heat until caramelized (45min-1hr). Add thyme sprigs.
3. Add tomato paste and continue to cook down scraping as to not burn or scorch the bottom.
4. In a larger separate pot, begin rendering meat, using a smashers to break down into finley ground pieces.
5. Add wine and reduce. add milk and nutmeg and reduce.
6. add tomato sofrito, and cover with chicken stock. simmer for 30minutes to 2 hours. taste and adjust seasoning.
7. Stir in picked basil off the heat before serving.
Tagliatelle Dough
(substitute any of my alternative dough recipes from prior lessons)
400g 00 flour
3ea whole eggs
3-4 egg yolks
3g salt
or
400g 00 Flour
219g Yolks
71g Whole Eggs
3g Salt
1. using the well method, slowly start with the egg in the middle of well of flour, and while stirring, draw the flour into the center.
2. gradually draw more of the flour into the center until a shaggy dough begins to form.
3. using a bench scraper, fold the dough ball over itself to draw the remainder of the egg and flour together.
4. using your hands, begin to knead the dough, folding it over itself, and rotating the mass, turning it repeatedly.
5. continue to knead until a smooth and supple dough forms 20-30 minutes.
6. wrap tightly in plastic wrap and allow to rest at room temperature for
1-2 hours.
(alternatively - mix all ingredients in a kitchen aid with the dough hook)
1. speed 2 for 10-15 minutes.
2. use a water spritz bottle to adjust moisutre as needed (Do not over Saturate).
3. finish kneading by hand for 1-2 minutes.
4. wrap tightly in plastic wrap and allow to rest at room temperature for
1-2 hours.
kitchen equipment
food processor (Substitute Blender)
bench scraper or pastry card
2ea baking sheets (parchment paper optional - for holding pasta)
pasta pot (for boiling water)
saute Pan (for pasta)
strainer or spider or slotted spoon (for removing pasta from water)
spoon & fork (for eating)
ruler (for measuring / cutting)
pizza cutter / rotolo (substitute knife - for cutting dough)
kitchen towel
medium Pot (For Tomato Sofrito)
microplane or box grater (for cheese)
pasta sheeter or rolling pin
Meat/Potato Masher (substitute whisk)
