Homemade Pasta with Rich Bolognese Sauce

There is no greater expression of love in Italian cooking than a bowl of handmade pasta draped in a deeply flavorful, slow-simmered Bolognese. This isn’t a quick weeknight meal; it’s a weekend project that rewards your patience with unparalleled richness and comfort. The silky, tender pasta and the complex, meaty sauce are a match made in culinary heaven.

For the Fresh Pasta:

• 2 cups (250g) all-purpose flour, plus more for dusting

• 3 large eggs

• 1 tablespoon olive oil

• 1/2 teaspoon fine sea salt

For the Bolognese Sauce:

• 2 tablespoons olive oil

• 1 medium onion, finely diced

• 1 large carrot, finely diced

• 1 stalk celery, finely diced

• 2 cloves garlic, minced

• 1 lb (450g) ground beef (80/20 blend is ideal)

• 1/2 lb (225g) Italian sausage, casings removed

• 2 tablespoons tomato paste

• 1 cup (240ml) dry red wine

• 1 (28 oz) can crushed tomatoes

• 1 cup (240ml) whole milk

• 1 cup (240ml) beef broth

• 1 bay leaf

• 1 teaspoon fresh thyme (or 1/2 tsp dried)

• Salt and freshly ground black pepper to taste

• Fresh basil or parsley, for garnish

• Freshly grated Parmigiano-Reggiano, for serving

Instructions:

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