Fettuccine Pasta with Bolognese Sauce
calories: high
category: pasta
cost: medium
difficulty: medium
preparation time: 100
Ingredients
For the dough:
Flour 500 gr.
Eggs 4 Salt
For the Bolonese sauce:
Mince meat 200 gr.
Carrots 1
Celery 1 stalk
Onions 1
Tomato pulp 300 gr.
Extra virgin olive oil as required
Chilli one small piece
White wine ½
Parmesan cheese as required
See our
Wine Tips
for your meals
Flour 500 gr.
Eggs 4 Salt
For the Bolonese sauce:
Mince meat 200 gr.
Carrots 1
Celery 1 stalk
Onions 1
Tomato pulp 300 gr.
Extra virgin olive oil as required
Chilli one small piece
White wine ½
Parmesan cheese as required
See our
Wine Tips
for your meals
Preparation Put the flour onto a wooden board then make a hole in the middle. Break the eggs into the middle and add a pinch of salt. Using a fork beat the eggs then take in a little flour at a time from the sides and mix in gradually. After a while, go on mixing with your hands and the result should be a soft enough dough.
When the dough is the right consistency, knead it well until it is smooth. Then let it rest for a few minutes. Sprinkle the board with flour then cut a large enough piece off the dough. Press the dough on both ends then go to the roller of your pasta machine and set it to number 1.
Put the dough through then go back to your floured board and fold it double and flour it on both sides. Go back to the roller and pass it through again. It is now smoother. Set the pasta machine roller to number 2 and pass the dough through then leave it lying on the board. Roll it out and then cut it into fettuccine. Repeat the process for all the sheets.
Prepare the Bolognese sauce in a large, wide pan with the sautéed mixture of the carrot, celery, onion and extra virgin olive oil. Let it sauté for a minute then add the mince meat and stir with a wooden spoon. Pour in half a glass of wine and let it evaporate. Add the tomato pulp and a little chilli to your taste and a little salt.
Add some coarse salt to plenty of water in a pot and boil your fettuccine for only about 2 minutes as the pasta just been made. Add a little Parmesan cheese to the bottom of your serving dish then drain the pasta. Add the Bolognaise sauce and stir it in. Add some more Parmesan cheese and your plate of Italian Fettuccine is now ready. The Chef's tips The amount of floor given in the recipe is purely indicative. The dough takes up as much flour as it needs. Drink some Sauvignon del Friuli wine with your recipe. Curiosity The name fettuccine means small ribbons as they are long, flat streams and can be used for a large number of sauces of all kinds ranging from meat or fish sauces or even with a béchamel sauce.
When the dough is the right consistency, knead it well until it is smooth. Then let it rest for a few minutes. Sprinkle the board with flour then cut a large enough piece off the dough. Press the dough on both ends then go to the roller of your pasta machine and set it to number 1.
Put the dough through then go back to your floured board and fold it double and flour it on both sides. Go back to the roller and pass it through again. It is now smoother. Set the pasta machine roller to number 2 and pass the dough through then leave it lying on the board. Roll it out and then cut it into fettuccine. Repeat the process for all the sheets.
Prepare the Bolognese sauce in a large, wide pan with the sautéed mixture of the carrot, celery, onion and extra virgin olive oil. Let it sauté for a minute then add the mince meat and stir with a wooden spoon. Pour in half a glass of wine and let it evaporate. Add the tomato pulp and a little chilli to your taste and a little salt.
Add some coarse salt to plenty of water in a pot and boil your fettuccine for only about 2 minutes as the pasta just been made. Add a little Parmesan cheese to the bottom of your serving dish then drain the pasta. Add the Bolognaise sauce and stir it in. Add some more Parmesan cheese and your plate of Italian Fettuccine is now ready.
