My trusty assistant wanted to join me in the kitchen this afternoon because it was supposed to snow. My son really likes making pasta and we should do it more often. We teamed up some rag pasta with a long cook bolognese.
For the bolognese we did:
- 1 medium onion, roughly chopped
- 2 carrots, roughly chopped
- 3 celery sticks, roughly chopped
- 4 cloves of garlic
- 1 lb ground beef
- 4 oz pancetta, diced
- 1 C Vermouth
- 1/2 C. red wine
- 1 small can tomato paste
- 2 C chicken stock
- 1 C milk
Put onion, carrot, garlic, and celery in food processor and whiz until almost puree but not really. Make small meatballs out of the beef and put into a Dutch oven. Brown on all sides but don’t worry about cooking through. Remove beef. Add pancetta and cook until nice and crispy. Add in vegetable mix. Cook until nicely wilted about 5-8 minutes. Add beef back in as well as Vermouth and red wine and cook until evaporated, about 15 minutes. Add tomato paste and cook until a deep red color develops, 5 minutes. Add stock and milk, turn down to low and cook for as long as your child can handle it but at least a couple hours.
For the pasta:
- 2 C flour
- bit of salt
- 2 Tbsp olive oil
- 4 eggs
- bit of water
Mix flour, salt, olive oil, and eggs together in stand mixer until it almost comes together. Add in water until it comes together. Let stand mixer knead for a few minutes and then knead by hand for a bit more. Let rest for at least 15 minutes. Using pasta maker, roll out to level 6 and then cut in about 1 inch wide strips. Cook in boiling water for about 2 minutes. Reserving 1 C. of pasta water.
When ready to serve, add pasta water to sauce and mix a bit. Add cooked pasta to sauce and coat before serving.
Working Dad Cooks 