Bolognese over pappardelle

4 Comments

1. 

   Stand-up-Philosopher 7 months ago

   Bolognese

   2 tablespoons olive oil
   2 tablespoons unsalted butter
   1 small diced yellow onion
   kosher salt to taste
   diced celery (about 2 stalks)
   diced carrot (about 2 medium)
   3 large garlic cloves finely chopped
   1 lb (16 oz) 80/20 ground beef
   freshly ground black pepper to taste
   1 cup whole milk
   1 cup dry white wine (Pinot Grigio)
   1 (28-ounce) can San Marzano
   1 parmigiano-reggiano rind
   crushed red pepper flakes to taste

   Dough:
   equal parts 00 and Semolina (about 3 cups)
   5 eggs, 2 egg yolks
   Rolled out to 7 on Atlas
   Manual pappardelle cut

2. 

   Grand_Lab3966 7 months ago

   Looks amazing! And the pasta from scratch as well, what a legend👌

3. 

   custardgun 7 months ago

   Where’d you get that cutter? I need one!

4. 

   RomanPotato8 7 months ago

   I’m running to buy the cutter, I need one so badly!
   It looks amazing btw 👌