Sunday, November 7, 2010
Fresh tagliatelli and Ragu Bolognese
you get to eat it.
Fresh Semolina Pasta
5 extra large eggs
3 1/2 cups semolina flour
2 ounces, more or less white wine
Put the flour in the bowl of a food processor and pulse until the dough starts to come together - it will probably be very stiff and dry. Drizzle in the wine a little at a time, pulsing between additions until the dough forms a ball. You want eh dough to be pliable and elastic, not dry and crumbling or too sticky.
Bolognese sauce is rich and tomato is not the primary flavor, but a compliment to the meat and cream. I experimented with various recipes before coming up with this one. I use evaporated milk because it has the richness of heavy cream with less fat.
10 -14 oz salt pork (streak o lean)
1 1/4 pounds course ground chuck
1/2 cup minced onion
1/2 cup of minced carrot