Making homemade fettuccine al Bolognese is a delightful and rewarding culinary project. Here’s a basic recipe for both the pasta and the Bolognese sauce:
Homemade Fettuccine:
Ingredients:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
Instructions:
- Make the Dough:
- On a clean surface or in a large mixing bowl, make a mound with the flour and create a well in the center.
- Crack the eggs into the well, add the salt, and gradually incorporate the flour into the eggs using a fork or your hands.
- Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour.
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
- Roll and Cut the Fettuccine:
- Divide the rested dough into smaller portions.
- Roll each portion into a thin sheet using a pasta machine or a rolling pin.
- Cut the sheet into fettuccine-width strips using a sharp knife or a pasta cutter.
- Cook the Fettuccine:
- Bring a large pot of salted water to a boil.
- Cook the fettuccine for about 2-3 minutes or until al dente. Fresh pasta cooks faster than dried pasta.
- Drain and Serve:
- Once cooked, drain the fettuccine and toss it with a bit of olive oil to prevent sticking.
- Serve immediately with Bolognese sauce.
Bolognese Sauce:
Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 pound (450g) ground beef
- 1/2 cup red wine (optional)
- 1 can (14 oz/400g) crushed tomatoes
- 1 cup beef or vegetable broth
- Salt and pepper to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon nutmeg
- 1/2 cup whole milk or heavy cream
Instructions:
- Sauté Vegetables:
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook until vegetables are softened.
- Brown the Meat:
- Add minced garlic and ground beef to the pot. Cook until the meat is browned.
- Deglaze with Wine (Optional):
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- Add Tomatoes and Broth:
- Stir in crushed tomatoes and broth. Bring to a simmer.
- Season and Simmer:
- Add salt, pepper, oregano, basil, and nutmeg. Reduce heat and simmer for at least 1 hour, stirring occasionally.
- Finish with Milk/Cream:
- Stir in milk or cream during the last 10-15 minutes of cooking.
- Serve:
- Adjust seasoning if necessary and serve over the cooked fettuccine.
Enjoy your delicious homemade fettuccine al Bolognese!
