Recipes

Fettuccine Bolognese

Fettuccine Bolognese - Bruno Albouze - THE REAL DEAL

Fettuccine Bolognese

Pasta Dough (Serves 6)
300g Durum wheat semolina
150g Farm eggs (duck or chicken)
2g Salt
10g Olive oil.

In a medium size bowl, mix all ingredients together. Transfer onto work surface, and begin to knead the dough by pressing firmly into it with the heel of your hand. Do not overwork; it’s useless. The pasta machine will do the job once dough has rested. Wrap up and chill for 20 min at least prior folding. Set up your pasta machine, clamping it to your work surface. Turn the dial to the widest setting. Divide the pasta dough into 2 pieces or 4 if doubling the recipe (depends on the size of the pasta machine). Flatten dough with a rolling pin if necessary before feeding the pasta machine. Make a large rectangle and fold one side of the piece into the middle, then fold the other side over that to form three layers, as if you're folding a business letter. Repeat 6 times, wrap up and chill to relax for 20 minutes. Begin rolling it thinner, by turning the dial down. The pasta sheet should end up being around 1 to 1.5 mm thickness; set to the narrowest setting (number 2). Cut pasta using a knife, or the appropriate pasta cutter. Hang pasta using your oven rack or a drying pasta rack. Let pasta to dry out for some time; 2 hours prior cooking or 48 hours if for storing out. Fresh pasta can also be cooked without drying out. Bring water to a boil, add salt and cook pasta for 3 to 4 minutes or until al-dente. If cooking dry pasta, cook them according to instructions.

Bolognese Sauce

1200g Ground beef, or trimming from tenderloin
600g Ground pancetta, or veal, or a mix of both
10g Fresh thyme leaves, or rosemary, chopped
25g Olive oil
500g Onions, chopped
300g Carrots, diced
150g Celery stalks, diced
80g Garlic, minced
100g tomato paste
250g Red wine
1250g Chicken stock or veal stock or a mix of demi-glace and chicken stock
1500g Tomato puree
2 ea. Bay leaves & Salt and pepper to taste.
150g Parmigiano Reggiano.

(Serves 12/14). Heat up 2 large sautoir. In the first one, break down (without fat) and cook ground meat until moisture has completely disappeared and meat begins to roast. Meanwhile, cook down mirepoix (onions, carrots, and celery) with the olive oil and salt for about 15 min stirring every so often. Add garlic and cook until fragrant. Add tomato paste and let roast for about 5 min. Deglaze with wine and reduce to dry. Add meat, boiling stock, and tomato puree. Stir up and bring to boil. Add bay leaves and season with salt and pepper to taste. Simmer for 2 hours. Let cool to room temperature, cover and refrigerate overnight if desired. Remove excess fat if wanted. At this juncture, the Bolognese sauce can be canned, or portioned and kept frozen for up to 3 months. Heat up bolognese, and season with grated Parmigiano Reggiano and some minced basil greens is desired. Serve over hot pasta, add more parmesan and serve!. Buon appetitto!

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