Serves 1
Directions
- 1Chop carrot, celery and onion into small pieces.
- 2Saute pancetta in oil, add chopped vegetables, cook gently.
- 3Add meat, brown well.
- 4Pour wine, let evaporate.
- 5Stir in tomato paste & purée.
- 6Add broth, simmer for two or three hours. Add milk halfway if using. Adjust salt & pepper.
- 7Mix flour, eggs, salt.
- 8Knead 10 min. Rest 30 min.
- 9Roll into thin sheets. Boil briefly (optional).
- 10Melt butter, add flour, whisk.
- 11Pour in warm milk, stir until thick. Season with salt, pepper and nutmeg
- 12Layer sauce first, then pasta, ragù, béchamel, Parmigiano. Repeat.
- 13Bake at 350°F until golden.
- 14Rest 10 min before serving.
Ingredients
- 400 g ground beef
- 150 g pancetta
- 60 g onion
- 60 g carrot
- 60 g celery stalk
- 1 glass red or white wine
- 200 g tomato purée
- 1 tablespoon double-concentrated tomato paste
- 1 glass whole milk
- light meat or vegetable broth
- 3 tablespoons extra virgin olive oil
- salt
- pepper
- 600 g '00' flour
- 6 eggs
- 500 ml whole milk
- 50 g butter
- 50 g flour
Tips
- Bolognese means from Bologna, one of the food capitals of Italy.
- For ragu Bolognese other than the Holy Trinity carrot, celery and onions, what's important is the meat choice: beef and pork pancetta is ideal, but less accessible, so you can swap it for fatty ground pork.
- Red or white wine are essential to deglaze.
- Veggie broth is the main liquid part and milk is optional.
- When you cut pasta keep in mind the shape and the size of your baking sheet.
- Essential for a traditional bechamel flavor: salt, black pepper and nutmeg.
- Today I didn't boil it which is common but not required, so I'm adding lots of sauce and cheeses since the pasta will absorb more
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