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Ragu alla Bolognese and Fresh Pappardelle

Fresh Egg Pasta:

  • 21 oz Italian 00 Flour (or AP flour)
  • 14 oz Whole Egg 

Ragu alla Bolognese:

  • 2 oz Unsalted Butter
  • 3 oz Pancetta (1/4″  dice)
  • 16 oz Ground Beef
  • 16 oz Ground Pork 
  • 6 oz Carrots (1/4″ dice)
  • 6 oz Celery (1/4″  dice)
  • 8 oz Onion (1/4 ” dice)
  • 3 Cloves Garlic (minced)
  • 2 oz Tomato Paste
  • 16 oz Dry Red Wine (or White)
  • 12 oz Stock (Chicken, Beef or Vegetable)
  • 2 Bay Leaves (Optional)
  • 12 oz Tomato Puree
  • 6 oz Whole Milk
  • Salt and Pepper (To Taste)

Grated Parmigiano Reggiano Cheese to finish

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