Bolognese

Serves 1
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Directions

  1. 1Roast chicken wings in a 400°F oven until deeply browned.
  2. 2Roast chicken wings in a 400°F oven until deeply browned.
  3. 3Roast chicken wings in a 400°F oven until deeply browned.
  4. 4Combine the roasted chicken wings in a pot with celery, carrots, onion, a turnip or two, a knob of ginger, a whole halved head of garlic, and some other ingredients such as fennel fronds, parsnips, and black peppercorns.
  5. 5Combine the roasted chicken wings in a pot with celery, carrots, onion, a turnip or two, a knob of ginger, a whole halved head of garlic, and some other ingredients such as fennel fronds, parsnips, and black peppercorns.
  6. 6Combine the roasted chicken wings in a pot with celery, carrots, onion, a turnip or two, a knob of ginger, a whole halved head of garlic, and some other ingredients such as fennel fronds, parsnips, and black peppercorns.
  7. 7Bring to a simmer and let it go for at least 4 hours and ideally up to 24 hours.
  8. 8Bring to a simmer and let it go for at least 4 hours and ideally up to 24 hours.
  9. 9Bring to a simmer and let it go for at least 4 hours and ideally up to 24 hours.
  10. 10Finely mince yellow onion, peel and finely chop carrots and finely chop celery ribs.
  11. 11Finely mince yellow onion, peel and finely chop carrots and finely chop celery ribs.
  12. 12Finely mince yellow onion, peel and finely chop carrots and finely chop celery ribs.
  13. 13Brown off beef and pork with some olive oil.
  14. 14Brown off beef and pork with some olive oil.
  15. 15Brown off beef and pork with some olive oil.
  16. 16Add ground lamb.
  17. 17Add ground lamb.
  18. 18Add ground lamb.
  19. 19Brown over medium heat for 3 to 5 minutes, then remove.
  20. 20Brown over medium heat for 3 to 5 minutes, then remove.
  21. 21Brown over medium heat for 3 to 5 minutes, then remove.
  22. 22Add onions and saute for 2-3 minutes.
  23. 23Add onions and saute for 2-3 minutes.
  24. 24Add onions and saute for 2-3 minutes.
  25. 25Render the fat out of a half pound of thick-cut pancetta and get nice and crispy.
  26. 26Render the fat out of a half pound of thick-cut pancetta and get nice and crispy.
  27. 27Render the fat out of a half pound of thick-cut pancetta and get nice and crispy.
  28. 28Add carrot and celery, then add pancetta
  29. 29Add carrot and celery, then add pancetta
  30. 30Add carrot and celery, then add pancetta
  31. 31Add a quarter cup of tomato paste
  32. 32Add a quarter cup of tomato paste
  33. 33Add a quarter cup of tomato paste
  34. 34Add 1 cup dry white wine.
  35. 35Add 1 cup dry white wine.
  36. 36Add 1 cup dry white wine.
  37. 37Simmer for 5 minutes.
  38. 38Simmer for 5 minutes.
  39. 39Simmer for 5 minutes.
  40. 40Add back the browned meats.
  41. 41Add back the browned meats.
  42. 42Add back the browned meats.
  43. 43Add the chicken stock and 1 cup of whole milk
  44. 44Add the chicken stock and 1 cup of whole milk
  45. 45Add the chicken stock and 1 cup of whole milk
  46. 46Add bay leaf, parmesan cheese rinds and a generous grating of freshly grated nutmeg.
  47. 47Add bay leaf, parmesan cheese rinds and a generous grating of freshly grated nutmeg.
  48. 48Add bay leaf, parmesan cheese rinds and a generous grating of freshly grated nutmeg.
  49. 49Put it in the 300 degrees Fahrenheit oven for 3 to 4 hours.
  50. 50Put it in the 300 degrees Fahrenheit oven for 3 to 4 hours.
  51. 51Put it in the 300 degrees Fahrenheit oven for 3 to 4 hours.
  52. 52Mix together flour, eggs and salt.
  53. 53Mix together flour, eggs and salt.
  54. 54Mix together flour, eggs and salt.
  55. 55Knead 5 to 7 minutes.
  56. 56Knead 5 to 7 minutes.
  57. 57Knead 5 to 7 minutes.
  58. 58Wrap in plastic wrap and let rest at room temperature for about 30 minutes.
  59. 59Wrap in plastic wrap and let rest at room temperature for about 30 minutes.
  60. 60Wrap in plastic wrap and let rest at room temperature for about 30 minutes.
  61. 61Unwrap dough and cut into 4 pieces and keep wrapped.
  62. 62Unwrap dough and cut into 4 pieces and keep wrapped.
  63. 63Unwrap dough and cut into 4 pieces and keep wrapped.
  64. 64Roll out the pasta.
  65. 65Roll out the pasta.
  66. 66Roll out the pasta.
  67. 67Pass it through your pasta roller one notch at a time.
  68. 68Pass it through your pasta roller one notch at a time.
  69. 69Pass it through your pasta roller one notch at a time.
  70. 70Cut pasta into pappardelle.
  71. 71Cut pasta into pappardelle.
  72. 72Cut pasta into pappardelle.
  73. 73Make sure each strip is generously coated in flour.
  74. 74Make sure each strip is generously coated in flour.
  75. 75Make sure each strip is generously coated in flour.
  76. 76Boil pasta for 45 seconds.
  77. 77Boil pasta for 45 seconds.
  78. 78Boil pasta for 45 seconds.
  79. 79Add to the bolognese sauce, top with parmesan and a touch of cream.
  80. 80Add to the bolognese sauce, top with parmesan and a touch of cream.
  81. 81Add to the bolognese sauce, top with parmesan and a touch of cream.

Ingredients

  • 3 pounds chicken wings
  • 3 pounds chicken wings
  • 3 pounds chicken wings
  • celery
  • celery
  • celery
  • carrots
  • carrots
  • carrots
  • onion
  • onion
  • onion
  • 2 turnip
  • 2 turnip
  • 2 turnip
  • a knob ginger
  • a knob ginger
  • a knob ginger
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • fennel fronds
  • fennel fronds
  • fennel fronds
  • parsnips
  • parsnips
  • parsnips
  • black peppercorns
  • black peppercorns
  • black peppercorns
  • 1 large yellow onion
  • 1 large yellow onion
  • 1 large yellow onion
  • 2 medium carrots
  • 2 medium carrots
  • 2 medium carrots
  • 3 celery ribs
  • 3 celery ribs
  • 3 celery ribs
  • 1 pound beef
  • 1 pound beef
  • 1 pound beef
  • 1 pound pork
  • 1 pound pork
  • 1 pound pork
  • 1 pound lamb
  • 1 pound lamb
  • 1 pound lamb
  • olive oil
  • olive oil
  • olive oil
  • 0.5 pound pancetta
  • 0.5 pound pancetta
  • 0.5 pound pancetta
  • 0.25 cup tomato paste
  • 0.25 cup tomato paste
  • 0.25 cup tomato paste
  • 1 cup dry white wine
  • 1 cup dry white wine
  • 1 cup dry white wine
  • 32 ounces chicken stock
  • 32 ounces chicken stock
  • 32 ounces chicken stock
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup whole milk
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • a couple parmesan cheese rinds
  • a couple parmesan cheese rinds
  • a couple parmesan cheese rinds
  • nutmeg
  • nutmeg
  • nutmeg
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • all purpose flour
  • all purpose flour
  • all purpose flour
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • kosher salt
  • kosher salt
  • kosher salt
  • parmesan cheese
  • parmesan cheese
  • parmesan cheese
  • freshly ground black pepper
  • freshly ground black pepper
  • freshly ground black pepper

Equipment

potovencutting boardknifeDutch ovenslotted spoonpasta machine