MyTa’que motivates followers to launch and learn tips along with her, OR to inquire about how she can lend her services as a kitchen connoisseur for day-to-day meal making. For now, you will never buy Barilla again thanks to her fresh pasta with Beef Bolognese!
Fresh Pasta:
Ingredients
- 2 cups 00’ Flour
- 3 Egg Yolks
- 1 Egg
- 1 tablespoon Extra Virgin Olive Oil
- 1 tsp of Salt
- 2-6 tablespoons Water
Instructions
1. Place the flour onto a clean worktop and make a well in the middle. Fill the hole with egg yolks, egg and olive oil. Sprinkle with salt.
2. Beat eggs with a fork while slowly incorporating flour into the eggs, a little at a time.
3. Once the eggs and flour are combined together into a messy mixture, start kneading. The dough will be flaky at the beginning but will come together. If you feel it is hard to work with, add water at this stage. Knead for 10 minutes.
4. Flatten slightly with your hand and tightly wrap in plastic wrap. Refrigerate for 30 minutes before rolling out.
5. The rested dough can be then rolled out with a rolling pin and cut to your desired thickness.
6. When ready to cook your pasta, boil heavily salted water with a tablespoon of additional Extra Virgin Olive Oil. Drop pasta in the water and stir. Pasta will cook quickly, 2-3 minutes, once it floats it is ready! If you are not eating the pasta right away (or putting directly in a sauce) save a cup of pasta water to add later.
Beef Bolognese:
- 1 medium onion, chopped
- 3-4 mini sweet peppers
- 6 cloves fresh garlic, chopped
- Fresh Herbs, chopped (parsley, oregano, basil…you can get creative here)
- 8 oz spinach
- 8 oz Portobello mushroom, thin sliced
- 4 oz Whole fat ricotta (optional)
- 1 ½ llbs ground meat
- 3-4 Slices of beef bacon, fine chopped (can use pork bacon)
- 16 oz San Marzano tomatoes, chopped
- 8 oz heavy cream
- 2 T butter
- Crushed Red pepper flakes
- Salt & Pepper TT
1. In a skillet, add ground meat and bacon, cooking until browned.
2. Add all vegetables to the skillet and allow them to cook down until well incorporated.
3. Add your fresh herbs and season generously with salt and pepper
4. Cook the mixture until the water from the veggies is evaporated and there is a crust on the bottom of the pan.
5. Add tomatoes and allow to simmer for 10 minutes.
6. Add butter, heavy cream and crushed pepper. Once the ingredients are incorporated, a pink sauce will form.
7. Add your fresh cooked pasta directly to the sauce and allow your noodles to be submerged. If dry or sticky, add ¼ cup pasta water to bring together.
