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Fresh pasta with Bolognese Ragu
Unless vegetarian, I don’t know anyone who doesn’t like Spaghetti Bolognese. Here we use fresh pasta and a bolognese ragu. If you can, make the ragu beforehand to allow the flavors to develop. Making fresh pasta is fun, especially with your children. It is quite acceptable to substitute with dry spaghetti or tagliatelle. I have rated this recipe as a medium skill level. If using bought fresh or dry spaghetti, it is easy.
Servings Prep Time
4people 1hour
Cook Time Passive Time
2hours 1day
Servings Prep Time
4people 1hour
Cook Time Passive Time
2hours 1day
Ingredients
Ragu alla Bolognese
Fresh Pasta
Instructions
Bolognese Ragu
  1. Heat the olive oil in a heavy-based saucepan over a low to medium. Add the onions, stir occasionally and allow to soften for 3 to 4 minutes. Add the garlic, carrot, green bell peppers, celery (if using) and pancetta. Cook for a further 5 minutes stirring occasionally.
  2. Turn up the heat to medium and add the beef. After about 4 minutes when the beef starts to change color, add the wine, crushed tomatoes and fresh tomatoes and bring to the boil. Then simmer at the lowest possible heat for 90 minutes.
  3. Take the lid off and simmer for a further 30 minutes to allow the ragu to thicken. Remove from the heat and season generously with black pepper and sea salt. Grate a pinch of nutmeg over the ragu.
Fresh Pasta
  1. On a clean work surface, place the flour and form a well in the middle. Lightly whisk the eggs in a bowl and place them into the well. Using you fingers, carefully push the flour into the well, slowly combining the flour and egg and working it into a dough. Depending on the size of your eggs you may need more or less flour. It is therefore best to start with less flour and add more, if required. Knead the pasta with your hands for 5 minutes or so to form a stretchy dough. You may need to sprinkle more tipo flour onto your work surface during this process if the dough is too wet. Place the dough in kitchen wrap and allow to rest for 30 minutes in the fridge.
  2. Bring a large pot of water to the boil and add salt.
  3. Take 1/4 of the dough and re-wrap the remainder to stay moist. On a floured work surface, roll out the dough as thinly as you can. You may need to flour the rolling pin as well. Cut the pasta into thin slices but no need to be too fussy about this. Place the cut pasta onto a floured plate and sprinkle more four on top. Repeat with remaining 3 quarters of the dough.
  4. Carefully place, the pasta in the boiling water. Fresh pasta cooks quickly, depending how thin you rolled the pasta. So you will need to test for doneness after 3 minutes or so. When cooked, drain the pasta.
  5. Divide the drained pasta onto your plates and top with the ragu. If using, add the parmigiano reggiano.
Recipe Notes

You will find strong pasta flour and pancetta at better delicatessens or supermarkets.  If you can’t find, then you can buy Tipo “00” flour here and pancetta here.

To de-seed a tomato, first cut it into quarters.  With your fingers, prise out the seeds so you are just left with the flesh and rib of the tomato.  It should look like this:

Deseeded tomato

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https://compassandfork.com/recipe/how-to-make-the-best-tagliatelle-al-ragu-alla-bolognese/
https://compassandfork.com/recipe/how-to-make-the-best-tagliatelle-al-ragu-alla-bolognese/