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Homemade Fettuccini Pasta with Ragu alla Bolognese

Learn how to make stress free pasta dough in this delicious recipe for Homemade Fettuccini Pasta with Ragu alla Bolognese!
Course Main
Cuisine Italian
Author Chef Billy Parisi

Ingredients

For the Pasta:

  • 1 cup and 2 tablespoons of Bob’s Red Mill® All-Purpose Flour
  • 1 cup and 2 tablespoons of Bob’s Red Mill® Semolina Flour
  • 4 eggs
  • ¼ cup of water

For the Ragu:

  • 1 tablespoon of olive oil
  • 8 roughly chopped thin slices of pancetta bacon
  • 3 roughly chopped carrots
  • 3 roughly chopped stalks of celery
  • 1 roughly chopped yellow onion
  • 4 cloves of garlic
  • 1 pound of ground pork
  • 1 pound of ground beef
  • 1 cup of Sangiovese wine
  • ½ cup of pureed tomato
  • 3 cups of beef stock
  • 2 bay leaves
  • 1 Parmesan cheese rind
  • Kosher salt and fresh cracked pepper to taste

Instructions

  • For the Pasta: sift both flours onto a clean surface and make a well.
  • Next, crack your eggs in the well and mix them with a fork until they are beaten. Start combining the eggs with the sifted flours until they are combined.
  • Add ¼ cup to a 1/3 cup of water because the dough will be pretty dry.
  • Once the flour, eggs and water are combined kneed with it with the palm of your hands for 2 to 5 minutes and place it in a plastic bag and let it rest for 20 to 30 minutes.
  • Dust a clean surface with flour and roll out a 1/3 of the dough at a time until it is very thin. You should be able to see through the dough, and be the consistency of Resume Paper.
  • Let the dough set out on a flour dusted surface after it’s been rolled out for about 30 minutes.
  • Then, fold it over and slice it as thin or thick as you’d like! Place them on a sheet pan lined with parchment paper, sprinkle on some flour and toss to coat, and spread out.
  • Boil the noodles in a large pot of boiling salted water until al dente or cover and store in the refrigerator up to 2 days.
  • For the Pasta: In a large pot on high heat with olive oil cook the bacon until crispy and then remove it and set it aside.
  • Next add the carrots, celery, onion and garlic to a food processor and process until finely chop and add it to the pot with rendered pancetta bacon fat and cook for 8 to 10 minutes or until lightly browned.
  • Next, add in the ground pork and beef and cook until there is no pink. Next deglaze with the wine and cook it until it is absorbed and almost gone.
  • Pour in the pureed tomato, beef stock, bay leaves and cheese rind, and stew over low heat for60 to 90 minutes. Season with salt and pepper.
  • Toss the sauce in the fresh cooked noodles and garnish with fresh grated Parmesan cheese.