Bolognese & Pappardelle
1 Medium Sweet onion
1 Celery Stalk
1 Medium Carrot, peeled
4 Garlic Cloves
Olive Oil for sautéing
1lb Ground Chuck
4oz/114g Pancetta, thinly sliced and diced
½ Cup Dry White Wine
⅓ Cup Tom Paste
2 Cups Chicken Stock
1 Cup Whole Milk
2 tsp Oregano, Fresh Chopped
3 tsp Parsley, Fresh Chopped
S&P To taste
2 Cups AP Flour
3 Large Eggs room temp
2 tsp Sea/Kosher Salt
1 Tbsp. Olive Oil
Cornmeal for dusting
Use a food processor for onion, celery, carrot and garlic. Pulse until fine. Place in a fine mesh strainer, let access water drip for a few minutes.
Heat pan, 3qt pan will be sufficient. Coat the bottom of the pan with olive oil, cook ground beef. Ensure to chop as you cook, with a flat wooden spoon. Do not let the pan get too hot, or ground beef to brown too much. Drain ground beef in a separate strainer or on a paper towel.
Add pancetta to the same pan, render fat slowly, low/med heat, 5 min or so. Next add onion mixture, if more fat is needed add a tbsp. of olive oil prior to adding onion mixture. Cook until liquids reduce to almost dry. Next add wine, reduce until almost dry. Add ground beef, stir well, then add tom paste. Cook until almost dry. Next add chicken stock & milk. Bring to simmer, then to low heat. Add oregano, parsley and S&P. Let sook on low heat for 2 hr, stirring occasionally.
Make sure to taste along the way, and adjust S&P as needed.
Sauce should be thick, heavy and not soupy. Once finished, remove from heat.
Combine flour and salt in a bowl, making a nest for eggs and oil. Incorporate all ingredients with either mixer or using a spoon & hands. (if dough is dry, add a tsp of water to help bring it together). Let formed dough rest for 30 min prior to rolling and cutting.
Roll out dough to desired thickness. If using a pasta roller, be sure to roll thin enough for the first run through, using the flat attachment of the pasta roller, roll out desired amount, using cornmeal to keep dough from sticking, as well as use cornmeal to coat pasta once it is cut to desired thickness.
Bring a pot of water to boil. Once boiling, add salt.
Bringing it all together…
In a separate sauté pan, add some of the Bolognese. Add pasta to boiling water, cook 3-4 mins. Fresh pasta cooks fast. Add ⅓ cup of pasta water to the pan with sauce and pasta. Stir and serve in a desired dish. Garnish with parmesan cheese if desired.