Tagliatelle With Bolognese

1. 1

   * Place the pancetta in a thick base large stainless steal saucepot (cm30x20) stir and cook over low flame until the fat is melted, add the onion and keep stirring until the onion is translucent

2. 2

   * Add the carrot and celery and the bay leaves and keep cooking until the vegetables start to soften and get some colour,

3. 3

   * Raise the flame to very high and add the ground meats, previously mixed and seasoned with salt and black pepper and mixed well, by hand ( wearing gloves!)

4. 4

   * Keep cooking and stirring with a wooden spoon until the meat is well done

5. 5

   * Pour in the white wine and keep cooking until the wine has evaporated

6. 6

   * Process briefly the peeled tomatoes in the food mill and add to the pot and continue cooking slowly over a low flame for at least 2 hours, if it becomes too dry add some beef stock

7. 7

   * Add some milk and some chicken stock, stir and leave to slow boiling at low flame

8. 8

   * Keep going with the milk and the stock for 60 minutes at low flame

9. 9

   * Season to taste and leave to rest

10. 10

    Tagliatelle:

11. 11

    1 kg pasta flour

12. 12

    8 whole fresh eggs

13. 13

    Procedure:

14. 14

    * Mix the flour and the eggs by hand or in the planetary mixing machine

15. 15

    * Cover and leave the dough to rest in a cool place for 2 hours

16. 16

    * Roll out the dough, with a rolling pin if you have the know-how, or use the pasta machine, cut the tagliatelle with a knife or by using a proper cutter

17. 17

    * Arrange in a traditional nest shape and leave to dry

* Per serving · 4 servings · Values may vary.