| Prep Time | 40 minutes |
| Cook Time | 47 minutes |
| Servings |
8 servings
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Ingredients
For the Dough
- 4 cups all purpose flour
- 6 eggs
- 1 teaspoon Salt
- 1 tablespoon olive oil
For the Sauce
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 celery stalks diced
- 2 Carrots peeled and diced
- 2 garlic cloves minced
- 1 pound ground beef
- 1/2 teaspoon Salt
- 1/2 teaspoon black pepper
- 1 cup milk
- 28 ounces canned crushed tomatoes
- 2 tablespoons canned tomato paste
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg
- 1 cup grated parmesan cheese
Ingredients
For the Dough
For the Sauce
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Instructions
For the Dough
- Place the flour in a large bowl and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
- Knead the dough for 8 to 10 minutes. At the beginning, the dough should feel pretty dry but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes.
- Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the Pasta Roller Attachment or a pasta maker three times on level 1 (the widest setting).
- Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle.
- Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
- Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won't stick together.
- Repeat with remaining dough.
- Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.
For the Pasta
- Heat the olive oil in a large pot over medium heat. Add the onions, celery, carrots, and garlic, and sauté for a few minutes until the vegetables soften.
- Add the beef and season with salt and pepper. Break up the ground beef and cook until it’s browned and crumbled. stirring occasionally.
- Add the milk and allow it to simmer until it has mostly evaporated, stirring occasionally, to help tenderize the beef for about 10 minutes.
- Add the crushed tomatoes, tomato paste, bay leaf, oregano, and nutmeg. Mix to combine, bring mixture to a boil and then simmer on low uncovered for at least 30 minutes. Simmering for longer will enhance the flavor. Remove from heat and discard the bay leaf.
- Spoon the bolognese sauce over fresh pasta. Garnish with grated Parmesan cheese and serve.
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