- 1 pound ground meat (pork, beef, or lamb)
- 1 medium carrot
- 1 medium yellow onion
- 2 stalks celery
- 2 cups whole milk
- 1 cup white wine
- 1-28 ounce can crushed whole tomatoes
- 10 oz. flour
- 2 large eggs, lightly beaten
- 1/2 – 3/4 oz. water
Dice all the vegetables into small pieces. In a heavy bottomed pot or Dutch oven, sauté the vegetables in a tablespoon of butter and a good drizzle of olive oil on medium-high heat. Season with salt and pepper.
When the onions are translucent, add the ground meat and season with salt & pepper. Using a potato masher, smash the meat and vegetables together until they are mixed.
When the meat has lost almost all of its pinkness, add the milk. Continue to use the masher to blend the meat and vegetables together. Simmer until the milk is mostly evaporated. Add the wine and cook for two minutes so the alcohol evaporates.
Add the tomatoes and reduce the heat to low. Simmer on low heat for 2 hours stirring occasionally. Season to taste with salt and pepper.
In a mixing bowl, add the flour and make a well in the center. Add the eggs and mix with a fork until mostly combined. Using your strong hand, begin to knead the dough by squeezing it through your fingers until it forms a shaggy mass. Drizzle most of the water over the dough and continue to mix until the dough forms a rough ball. Transfer the dough to a lightly floured surface. Knead by hand for 5 minutes or so until the dough is uniform in color, is somewhat silky & springs back when you poke it. Wrap in plastic wrap and let rest at room temperature for at least one hour to hydrate.
To roll the pasta, unwrap and lightly flour the surface. Flatten with your palm to a ¼ inch thickness. fold over the dough in thirds on itself and flatten with your palm again. Roll through the pasta machine on its most open setting. fold the dough in thirds again and flatten with your palm. Roll through the machine again. continue to roll through the machine and after each pass, decrease the thickness on the machine. roll out the pasta until it reaches the desired thickness, about the same as a credit card.
Cut the pasta in segments about 8 inches long. lightly flour and stack them in stacks of four. Fold the stack in thirds and using a sharp knife, cut the pasta in 1/2 inch strips. fluff the pasta and separate the noodles. lightly flour if necessary so the pasta doesn’t stick to itself. Repeat until all the pasta is cut.
To cook the pasta, bring a pot of salted water to a boil. Add the pasta and cook, stirring frequently for 1-2 minutes or until al dente. drain the pasta and add to the hot Bolognese. Toss to combine. Top with grated parmesan.