Fettuccine
200g 00 flour
2 eggs
Bolognese
Tablespoon of olive oil
Diced Pancetta
1 Carrot
1 Celery Stalk
1 Yellow Onion
1lb. Ground Beef
1 six ounce can of tomato paste
1/2 cup of dry white wine
1 carton of low sodium chicken or beef broth
Parmesan cheese, salt and pepper to taste
In a large pot or Dutch oven, render pancetta in olive oil until cooked but not crispy on medium-ish heat. Add finely diced carrot celery and onion, sauté until soft and translucent, but not browned. Add ground beef, season with salt and pepper (not too much, at least at first). Brown the beef, stirring, as to not burn beef or vegetables. Add tomato paste, cook out raw flavor for 30 seconds to a minute or so. Deglaze with white wine. Once wine is almost evaporated, add broth. Start with half carton (2 cups). Bring to boil, reduce to simmer. Add more broth as needed. Simmer until meat is tender and broth is reduced. Fast for salt and pepper. Ladle amount of sauce you’re serving to sauté/fry pan on low heat. Fish pasta directly out of water with strainer or tongs, and add directly to pan with sauce. Finish cooking pasta in sauce, adding spoonfuls of pasta cooking water as needed to emulsify sauce. Turn heat off before adding Parmesan so cheese does not split. Serve.
by BuyerInfamous101