Pasta Bolognese By Anne Burrell Recipe 455

PASTA BOLOGNESE

Steps:

• In a food processor, puree onion, carrots, celery, and garlic.
• Coat the bottom of a large saute pan with olive oil, and place over medium high heat, add the pureed veggies and season generously with salt. Cook until all the liquid has evaporated and the veggies are nice and brown, about 15-20 minutes.
• When veggies are brown, add the meat and season again with salt. Break up the meat with wooden spoon and again, cook about 15-20 minutes until meat is browned.
• Add the tomato paste and cook out a few minutes (4-5).
• Add the wine and cook until the wine reduces by half.(another 5 minutes or so)
• Add 2 C of water, bay leaf and thyme bundle, stir to combine. Bring the mixture just to a boil and then reduce heat to a simmer.
• Allow mixture to simmer 3.5-4 hours, gradually adding more water as it cooks out, about 1/2 C at a time. Do not add all the water at once.
• During the last half hour of simmering, bring a pot of water to a boil over high heat. Liberally salt the water and add pasta. Cook according to box instructions. Drain, reserving 1/2 C cooking water.
• Add drained pasta to sauce mixture and stir around to coat well. If mixture seems too thick, add a bit of the reserved cooking water. Mix in the grated cheese and serve.

CHEF ANNE'S ALL-PURPOSE PASTA DOUGH

Steps:

• Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
• Using a fork beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, dont worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
• When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
• Roll and cut the pasta into desired shape.
• How smooth and supple!

BOLOGNESE SAUCE

Steps:

• Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.
• Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
• Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.
• Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.