Homemade Pasta with Rich Bolognese Sauce

Directions

Part 1: The Pasta Dough

1. Create the Well: On a large, clean work surface, pour the flour into a mound. Use your fingers to create a wide well in the center, ensuring the walls are high enough to hold the eggs.

2. Combine Wet Ingredients: Into the well, crack the eggs, then add the olive oil and salt.

3. Incorporate the Flour: Using a fork, gently beat the eggs and oil without breaking the flour walls. Gradually draw flour from the inner rim of the well into the egg mixture until a thick, shaggy batter forms.

4. Knead: Once the mixture becomes too thick for the fork, use a bench scraper or your hands to incorporate the remaining flour. Knead the dough vigorously for 8-10 minutes. It will be tough at first but will transform into a smooth, elastic, and slightly sticky ball.

5. Rest: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, making it much easier to roll out.

Part 2: The Bolognese Sauce

1. Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, carrot, and celery (this trio is called a soffritto) and cook, stirring occasionally, until softened and fragrant, about 8-10 minutes. Add the garlic and cook for one more minute.

2. Brown the Meat: Increase the heat to medium-high. Add the ground beef and Italian sausage, breaking it up with a wooden spoon. Cook until well-browned, about 10-12 minutes. Do not rush this step; the browned bits are essential for flavor.

3. Build the Base: Push the meat to one side and add the tomato paste to the cleared space. Let it toast for a minute until it darkens slightly, then stir it into the meat mixture.

4. Deglaze: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer until it is mostly reduced, about 3-4 minutes.

5. Simmer: Add the crushed tomatoes, milk, beef broth, bay leaf, and thyme. Stir to combine. Bring the sauce to a very gentle simmer—a few lazy bubbles are what you want.

6. Low and Slow: Partially cover the pot and reduce the heat to the lowest possible setting. Let the sauce cook for at least 2 hours, stirring occasionally. If it becomes too thick, add a splash of water or broth. The finished sauce should be thick and rich, not watery. Season generously with salt and pepper to taste. Discard the bay leaf.

Part 3: Rolling, Cutting, and Cooking the Pasta

1. Divide: Unwrap your rested dough. Cut it into four equal pieces. Work with one piece at a time, keeping the others wrapped.

2. Roll: Flatten the dough into a small rectangle. Using a pasta roller or a rolling pin, roll the dough out until it is thin enough that you can just see the shadow of your hand through it. Lightly dust with flour as needed to prevent sticking.

3. Cut: Drape the sheet of pasta over a drying rack or clean towel for a few minutes to slightly dry—this prevents sticking when cutting. Fold the sheet loosely into a roll and use a sharp knife to cut it into your desired width (about 1/4-inch for fettuccine). Unroll the noodles and dust them with semolina or flour. Form into nests on a floured baking sheet.

4. Cook: Bring a large pot of generously salted water to a rolling boil. Add the fresh pasta and cook for just 2-3 minutes, until it floats to the top and is tender but still has a bite (al dente). Fresh pasta cooks very quickly.

To Serve:

Drain the pasta and add it directly to the pot of Bolognese sauce. Toss gently to coat every strand. Serve immediately in warmed bowls, garnished with fresh basil or parsley and a generous shower of freshly grated Parmigiano-Reggiano.