700g ground beef (replace half with beef)
50 g celery
2.5 dl white wine
0.25 litres of cream
1 can chopped tomatoes
2 dl beef broth
250 g wheat flour
50 g agrain mask flour (lager, whisky, ipa or smoked malt)
1. Grate the bacon in a pan (preferably thick-bottomed) until crisp.
2. Add finely sliced carrots, onions and celery and leave to squeak for 5-10 minutes.
3. Pick up vegetables and bacon, put a good amount of olive oil in the pan, then peel off the meat on a high heat (if you use an beef cut - then start by frying this until it's got a nice frying crust, then add the ground beef.
4. Add the bay leaves, oregano and white wine and let the sauce boil in half.
5. Put the vegetables and bacon back in the pan along with chopped tomatoes, the cream and the broth. Turn down the lowest burner and let it all boil through for three hours under the lid.
6. Now cook the sauce if it is too thin. Add extra water if it is too dry. Season with salt and pepper.
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! ;)