Bolognese

Serves 1
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Directions

  1. 1Roast chicken wings in a 400°F oven until deeply browned.
  2. 2Combine 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.
  3. 3Bring to a simmer and let it go for at least 4 hours and ideally up to 24 hours.
  4. 4Finely mince yellow onion, peel and finely chop carrots and finely chop celery ribs.
  5. 5Brown off beef and pork with some olive oil.
  6. 6Add ground lamb.
  7. 7Brown over medium heat for 3 to 5 minutes, then remove.
  8. 8Add onions and saute for 2-3 minutes.
  9. 9Render the fat out of a half pound of thick-cut pancetta and get nice and crispy.
  10. 10Add carrot and celery, then add pancetta
  11. 11Add a quarter cup of tomato paste
  12. 12Add 1 cup dry white wine.
  13. 13Simmer for 5 minutes.
  14. 14Add back the browned meats.
  15. 15Add the chicken stock and 1 cup of whole milk
  16. 16Add bay leaf, parmesan cheese rinds and a generous grating of freshly grated nutmeg.
  17. 17Put it in the 300 degrees Fahrenheit oven for 3 to 4 hours.
  18. 18Mix together flour, eggs and salt.
  19. 19Knead 5 to 7 minutes.
  20. 20Wrap in plastic wrap and let rest at room temperature for about 30 minutes.
  21. 21Unwrap dough and cut into 4 pieces and keep wrapped.
  22. 22Roll out the pasta.
  23. 23Pass it through your pasta roller one notch at a time.
  24. 24Cut pasta into pappardelle.
  25. 25Make sure each strip is generously coated in flour.
  26. 26Boil pasta for 45 seconds.
  27. 27Add to the bolognese sauce, top with parmesan and a touch of cream.

Ingredients

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

Equipment

potovencutting boardknifeDutch ovenslotted spoonpasta machine

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