Скачать или смотреть Make This RAGU BOLOGNESE, and Your Builders Will Love You

I'm getting the front paving done... you know what that means. Whether you're apologising, thanking, or downright appreciating; make this bolognese for those you hold dearest.

INGREDIENTS
PASTA
About 400g 00 Flour, or until it's the right consistency
11 Egg yolks
Teeny bit of Olive Oil

MEAT
500g Veal Mince
500g Pork Mince
500g Beef Mince

MIREPOIX/SOFRITO
2 Sticks Celery
2 Carrots
1 Leek
2 Onions
5 Cloves of Garlic

LUBRICATION STATION
75g Butter
1 Bottle Red Wine
2 Tins Good Quality Plum Tomatoes
1 Tbsp Tomato Paste
1 Litre Stock
1 Tsp Sugar

HERBS
2 Sprigs Rosemary
A few Sage Leaves
3 Sprigs Thyme
3 Bay Leaves

ASSEMBLY
A knob of Butter
5 Leaves Basil
Parmesan Cheese
A pinch of sat

RECIPE
1. MAKING THE PASTA DOUGH
Add 1 Tsp of Olive Oil to the Eggs. Combine the Flour and Eggs in a food processor until a crumb, then knead into a homogenous dough. A ridiculously easy way to get consistent results and quarter your effort/cleanup.

2. MAKING THE SAUCE
Generously Oil a large pan on a medium high heat. Put all the MEAT in because you're a legend and season with salt and pepper. Whilst the Meat is browning, finely dice your MIREPOIX/SOFRITO, keeping the Garlic separate. Don't take your eye off the Meat and keep lifting the crispy bits from the bottom of the pan. When a rich, dark brown, remove the Meat from the pan and set aside. Add the Butter to your pan and when melted, add the Mirepoix/Sofrito WITHOUT the Garlic. Sweat down the Mirepoix/Sofrito for 15 minutes before adding the Garlic. Whilst sweating your veg, take a Leek skin and wrap it around the HERBS, tying together with string into a beautiful herby cigar. Add your Tomato Paste and reintroduce the Cooked Meat. Slap a full bottle of Wine in there to break the ice along with your Herb Cigar and reduce all the way down. Add the Tomatoes and break down with your spoon. Add your stock and stir in. Let that reduce whilst you roll out your pasta.

3. FORMING THE PAPPARDELLE
Roll your dough out roughly once, then fold back on itself until the width of your pasta machine. Rotate 90 degrees and roll that out several times until thin but unctuous, around a number 6. Slice into sheets and layer, then quarter the sheets lengthways.

4. ASSEMBLY
Remove the Herb Cigar from the sauce. Salt your pasta water and cook 1-2 portions of the Pappardelle until Al-Dente. Mix a ladle of the sauce with the pasta in a small pan, adding the Butter, Basil and finally, Parmesan. Plate up and cover with a blizzard of Parmesan. Give a bowl to someone you adore.

CONTENTS
00:00 - Ingredients
00:49 - How To Make Pasta Dough
02:44 - Making the Sauce
10:11 - Forming The Pappardelle
11:40 - Assembly

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