Classic Bolognese with Homemade Tagliatelle + Buffalo Mozzarella
It's three weeks to our wedding and our weekends have suddenly filled up with lots of last minute loose ends to tie up. Regardless, there is always time for Sunday dinner.
Robert recently made this classic bolognese, homemade tagliatelle, topped it with fresh buffalo mozzarella, and damn was it good. The slow cooking of beef and pork really broke Daisy's heart, as you'll notice she didn't leave Robert's side while he cooked. Given our busyness, I think recipes will be a little slow for the next couple weeks, so I'm extra happy to leave this classic here to shine for a minute.
1lb ground beef
1lb ground pork
6 oz panchetta, diced
2 carrots, peeled & diced
2 stalks celery, diced
2 small onions, diced
4 cloves garlic, minced
1/2 cup chopped sage
14 oz tomatoes in juices, crushed by hands
1/2 cup dry red wine
3 cups beef stock
1 cup whole mike
2 packets gelatin
2 bay leaves
1 tbs butter
1 tbs olive oil
1/2 cup buffalo mozzarella, pulled apart into chunks
1/4 cup parsley, leaves removed from stems
salt and pepper
In a nonreactive bowl, combine beef stock and gelatin. Whisk to combine and let stand 15 minutes. In a large dutch oven over high heat, warm 1 tbs olive oil until shimmering. Add beef, pork and cook, stirring and chopping frequently to avoid browning, about 10 minutes. Remove from heat and set aside.
In a separate large skillet, warm 1 tbs butter. Sauté panchetta until fat has rendered, about 4 minutes. Ad onions, carrot, celery, garlic and sage and continue cooking until carrots are softened, about 10 minutes. Season to taste with salt and pepper. Bring dutch oven back to medium high heat and add contents of skillet, stirring thoroughly to combine. Cook until liquid is evaporated, about 5 minutes. Add wine and continue cooking until evaporated, about 10 minutes additional. Add beef stock, tomato, milk and bay leaves and stir to combine. Reduce heat to a simmer and cook, uncovered for about 3 hours, stirring every 15-20 minutes. As the bolognese simmers, you may want to skim fat off top of the pot.
After the bolognese has reduced significantly, season to taste and serve with fresh parpadelle.
1 cup all purpose flour, plus additional for dusting
1 cup semolina flour
4 egg yolks
1 tsp salt
On a clean surface, mix flour and create a mound. Hollow out the center and pour in eggs and salt. Using your hands, whisk gently and being to fold flour into egg mixture until a wet, sticky dough has formed. Scrape excess dough from hands and dust with flour. Fold in additional flour and knead dough, turning 45° after each fold until the dough forms a dryer, craggy ball - about 5 minutes. Wrap ball tightly in plastic wrap and rest for 30 minutes.
Unwrap dough and roll out with a rolling pin. Using a pasta machine on the widest setting, run dough through 3 times before rolling out further until dough is as thin as possible. Return dough to pasta machine on a tighter setting and run dough through again. Using a chefs knife, cut thinned pasta dough into wide and long strips. Set to dry on a pasta rack, or place in single layers on a baking sheet until ready to cook.
Bring a large pot of salted water to a boil. When boiling, add parpadelle and cook for 3 minutes, or until pasta is al dente. Reserve 1 cup cooking liquid and drain pasta. Return pasta to pot and ladle bolognese sauce onto parpadelle. While tossing, slowly drizzle reserved cooking liquid until sauce clings to noodles.
To serve, plate pasta and sauce into large bowls and top with additional bolognese if desired. Add buffalo mozzarella cheese, fresh parsley, and ground pepper.