Preparation time:
3.5 hours
Skill level:
Intermediate
Amount:
4 people
Bolognese:
700g ground beef
100g bacon
100g onion
100g carrot
50 g celery
Olive oil
Fresh oregano
Bay leaves
2.5 dl white wine
0.25 litres of cream
1 can chopped tomatoes
2 dl beef broth
Black pepper
Pasta:
3 eggs
250 g wheat flour
50 g Agrain® Super Grain Flour (Pilsner, Whisky, IPA or Smoked Malt)
Bolognese:
1. Roast the bacon in a pan (preferably thick-bottomed) until crispy.
2. Add finely sliced carrots, onions and celery and leave to roast for 5-10 minutes.
3. Pick up vegetables and bacon, put a good amount of olive oil in the pan, then roast the meat on a high heat (if you use a beef cut - then start by frying this until it's got a nice golden crust, then add the ground beef.)
4. Add the bay leaves, oregano and white wine and let the sauce boil down to half the size.
5. Put the vegetables and bacon back in the pan along with chopped tomatoes, cream and broth. Turn down to low heat and let it all simmer for three hours with a lid on.
6. Now boil the sauce if it is too thin. Add extra water if it is too dry or thick. Season with salt and pepper.
Pasta:
1. Mix the flour and make a small mountain of flour on your kitchen table. Make a hole in the middle (like a volcano), beat the eggs out and add them into the hole in the flour.
2. Mix the flour and eggs thoroughly and knead for about 20 minutes until the dough is smooth – it is important to knead it thoroughly.
3. Divide the dough into two glasses, which you place upside down on a cutting board on the kitchen table.
4. Let the dough rest for about 30 minutes.
5. Then make the pasta plates on the pasta machine, starting at the 7th setting. For the pasta, stop at the 2nd or 1st setting. Boil water in a pan and add salt.
6. The pasta should cook for 2-3 minutes.
Serve pasta and bolognese with lots of Parmesan! ;)
OBS. Nutritional information on the right only covers the pasta sheets.
