Recipe Tip: Spaghetti Bolognese
Top Recipe. All ingredients and tips for getting it right. Cookery teacher Julian Kutos shares his tips and tricks on how to make your own fresh pasta – and the secret to making a truly great Bolognese sauce.
- 2garlic cloves, 1 whole and unpeeled, 1 sliced
- 2 teaspoon(s)olive oil
- 100 gpancetta, chopped
- 2 sprig(s)thyme
- 25 gcelery, finely chopped
- 25 gcarrot, finely chopped
- 25 gonion, finely chopped
- 15 gparsely, finely chopped
- 500 gbeef mince
- 125 mlred wine
- 700 mltomato passata
- 1bay leaf
- 1 tablespoonsugar
- 100 mlmilk, warm
- 1 pinch(es)fleur de sel
- 250 gdurum wheat semolina
- medium egg yolks, lightly beaten
Step 1Prick the whole garlic clove several times with the tip of a knife.
Step 2Heat the olive oil in a deep heavy-based pan, ideally cast-iron (use one with a lid). Fry the pancetta, thyme and garlic clove until lightly browned. Remove the pancetta from the pan and set aside.
Step 3Add the celery, carrot, onion, parsley and sliced garlic clove to the pan and fry lightly without browning.
Step 4When the vegetables are lightly browned, add the beef mince, season with salt and cook, stirring, until the meat is cooked through. Add the red wine, turn up the heat and cook until the wine has mostly evaporated.
Step 5Add the tomato passata, bay leaf and sugar, stir well, cover and cook the sauce on a low heat – it should only bubble very slightly – for 4 hours.
Step 6Finally, heat the milk in a saucepan (do not bring to the boil) and stir into the sauce. Remove the bay leaf, thyme sprigs and garlic clove. Season with fleur de sel, pepper and a dash of red wine and serve mixed into the cooked pasta.
Step 7Pile the flour onto a work surface, form a well in the centre and add the egg yolks.
Step 8Starting from the outside edges, use your hand to bring the dough and the egg yolks together.
Step 9When the flour and yolks come together into a ball, knead (by hand or using a food processor) for several minutes so that the yolks and the gluten in the flour combine.
Step 10Shape the dough into a ball, cover with cling film and let it rest in the fridge for at least 60 minutes.
Step 11If you have a pasta machine, fit it with the flat (lasagne) attachment at its thickest setting. Divide the dough in half and pass the dough through the machine. Reduce the thickness and pass the dough through again.
Step 12Repeat this process several times, each time reducing the thickness slightly until the desired thickness (1mm) is reached. Repeat with the other half of dough. Dust with flour as needed.
Step 13If you do not have a pasta machine, roll out the dough using a rolling pin until very thin, about 1mm thick, dusting with flour as needed.
Step 14Roll up the pasta dough like a cigar and cut into narrow pieces (spaghetti 1mm, trenette 3mm, tagliatelle 7mm) from the roll using a sharp knife. Unroll the pasta and place carefully on a well-floured tray and leave to dry.
Step 15To cook, fill a large saucepan with water, add salt and bring to the boil.
Step 16Add the noodles and cook on high for a few minutes until they float to the surface. Drain and use immediately.
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