My most recent Italian culinary experience: making homemade fettuccine and bolognese sauce.
I’m not at all a fan of measuring and following recipes, because I think it takes a lot of the creativity out of cooking. Add what you think would taste delicious. This is much easier to make than you would think!
Here is an abridged version of our meal:
Eggs are added to flour to make the pasta dough.
Kneading the dough
Let the dough rest in the fridge for at least 30 minutes so it is easier to roll out.
Starting the bolognese
Bolognese Sauce:
Melt a few tablespoons of butter in a large saucepan. Add chopped celery, carrots, and onion, and cook until softened. Add equal amounts ground pork, beef, and lamb, and cook until liquids have evaporated, about 20 minutes.
Add 1/2 cup red wine, 1 tablespoon of tomato paste, 2 cups beef stock, 1 cup whole milk, salt, pepper, and ground nutmeg. Once this all begins to simmer, reduce the heat to very low and cook for 1 hour. Cover pot and cook for 1-1 1/2 hour longer. Skim off fat before ladling over pasta.
