Fettuccine alla Bolognese

Serves 4 | 2-3 hours  

Bolognese Ingredients

1 brown onion 

1 carrot

2 celery sticks 

3 tbsp extra virgin olive oil 

1 tbsp tomato paste

150ml white wine 

250g pork mince

250g veal mince 

2x 400g whole tinned tomatoes (preferable from San Marzano)

1 fresh bay leaf 

Salt and pepper, to taste

Fettuccine Ingredients

300g plain flour

3 eggs

30ml olive oil

Pinch of salt

Extra flour, for dusting

Bolognese Method

Step 1: Finely dice the onion, carrot, and celery. You can use a food processor to speed up this process if you prefer. Heat olive oil in a large pan over low to medium heat. Add the diced vegetables and sauté for 4-6 minutes until they become soft and fragrant. Stir in the tomato paste and cook for a couple of minutes until it darkens in colour.

Step 2: Deglaze the pan by adding white wine. Allow it to evaporate, then add the mince. Increase heat to high and cook for 5-10 minutes until the meat is browned all over.

Step 3: Pour the tinned tomatoes into a large bowl and crush with your hands. Remove any fibrous parts where the stems were attached. Add the tomatoes and bay leaf to the pan. Stir well, then increase heat and bring to a boil. Season with salt and pepper. Once boiling, reduce the heat to low and let the sauce simmer for 2-3 hours, stirring occasionally.

Pasta Method

Step 1: In the bowl of a stand mixer, combine flour, salt, eggs, and oil until the mixture just starts to come together. Attach the dough hook and mix on medium-high speed for 3-4 minutes until the dough is smooth. Wrap the dough in plastic wrap and let it rest for 15 minutes. Then, divide it into 4 portions.

Step 2: Using a pasta roller, pass each portion of dough through on the widest setting a few times. Then, gradually adjust to a thinner setting and pass again until you have thin sheets of dough. Lay the pasta sheets on a lightly floured surface to prevent sticking. You may need to cut them in half for easier handling.

Step 3: Attach the tagliatelle cutter to the pasta roller and pass the sheets through to cut them into individual strands. Carefully catch the pasta and place them on a pasta dryer. Repeat with the remaining dough sheets.

Step 4: Bring a large pot of salted water to boil and cook the pasta until al dente. Once cooked, drain well. Mix the cooked pasta through the bolognese sauce, divide between plates, and serve with freshly grated parmesan.