-
1
Boil the potatoes in plenty of water until tender (but not absorbing water).
-
2
Meanwhile, heat the butter over medium-low heat and add the onion and garlic.
-
3
Sweat low heat until the aromatics are soft and translucent.
-
4
Set aside.
-
5
Drain the potatoes, allow to cool a few minutes, then pass through a food mill or ricer.
-
6
To the potatoes, add the onion, garlic, Parmigiano, mortadella, stracchino, herbs, and salt and pepper to taste.
-
7
If necessary to moisten the mixture, add the egg.
-
8
Set aside.
-
9
Roll the pasta out to the thinnest setting on a pasta rolling machine and cut the sheet into rectangles 3 inches by 1-inch.
-
10
In the center of half the rectangles, place a scant tablespoon of the potato mixture.
-
11
Top the filled rectangles with the unfilled rectangles and press at the edges to seal.
-
12
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
-
13
Warm the Ragu Bolognese in a 12 to 14-inch saute pan over medium-high heat.
-
14
Cook the pasta in the boiling water for 3 minutes.
-
15
Drain and add to the pan with the ragu.
-
16
Add the remaining butter and toss over high heat 1 minute to coat.
-
17
Divide the pasta evenly among 6 warmed pasta bowls, top with grated Parmigiano-Reggiano, and serve immediately.
-
18
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
-
19
Make a well in the middle of the flour and add the eggs and the olive oil.
-
20
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
-
21
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
-
22
The dough will come together when half of the flour is incorporated.
-
23
Start kneading the dough with both hands, using the palms of your hands.
-
24
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
-
25
Lightly reflour the board and continue kneading for six more minutes.
-
26
The dough should be elastic and a little sticky.
-
27
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
-
28
Roll or shape as desired.
-
29
In a 6 to 8 quart, heavy-bottomed saucepan, heat olive oil and butter over medium heat.
-
30
Add onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent.
-
31
Add veal, pork, beef, and pancetta and stir into vegetables.
-
32
Brown over high heat, stirring to keep meat from sticking together.
-
33
This should take 15 to 20 minutes.
-
34
Add tomatoes and simmer 15 minutes.
-
35
Add the milk and simmer until reduced to nothing, about 10 minutes.
-
36
Add the wine and brodo, bring to a boil, lower the heat, and simmer over for 2 to 21/2 hours.
-
37
Season with salt and pepper, to taste and remove from heat.
