4 cups (500 g) 00 flour
4 egg yolks
1 tsp (5 mL) olive oil
1 tsp (5 mL) kosher salt
5 Tbsp (75 mL) extra virgin olive oil (plus extra for finishing)
3 Tbsp (45 mL) butter (plus extra for finishing)
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
1 carrot, small dice
1 lb(s) (454 g) ground veal
1 lb(s) (454 g) ground pork
¼ ground pancetta or slab bacon
2 Tbsp (30 mL) tomato paste
1 cup (250 mL) milk
1 cup (250 mL) dry white wine
Kosher salt and freshly ground black pepper
1. Place all the ingredients into a food processor and pulse until mixture becomes a stiff dough. Add a little extra flour or water as needed.
2. Let dough rest for 45 minutes to 1 hour.
3. Roll out dough in a pasta machine, starting with the thickest setting and working your way to the thinnest setting. When you can almost see your hands through the pasta sheet and there are no tears, you’re done rolling.
4. Cut sheets to desired length and place through the tagliatelle cutter or simply cut by hand. Rustic, hand-cut pasta is also nice.
1. In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
2. Add the onions, celery, garlic and carrots, sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
3. Add the onions, celery, garlic and carrots, sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
4. Add the tomato paste, milk and wine, simmer over medium-low heat for 45 minutes to 1 ½hours. Season with salt and pepper, to taste, and remove from the heat.
5. To assemble, bring a large pot of salted water to a boil and Tagliatelle noodles for 2- 3 minutes.
6. Place cook noodles into a frying pan on medium heat and ladle desired amount of Bolognese Sauce in to the pan, cook for another 1- 2 minutes.
7. Finish Tagliatelle with olive oil, butter and cheese.
8. Turn the heat off and plate pasta, enjoy while warm.