| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Swiss |
Surprise, Chefs |
1 |
servings |
INGREDIENTS
| 2 1/2 |
kg |
Coarsely minced pork |
| 150 |
g |
Olive oil |
| 150 |
g |
Finely-chopped onions |
| 130 |
g |
Finely-chopped carrots |
| 20 |
g |
Finely-chopped celery |
| 200 |
g |
Lard; chopped to a paste |
| 10 |
g |
Crushed garlic |
| 1 |
|
Bay leaf |
| 1 |
|
Chilli; finely chopped |
| 1/2 |
|
Bottle white wine |
| 100 |
g |
Tomato puree dissolved in 1l chicken |
|
|
; bouillon |
|
|
Salt and pepper to taste |
|
|
Hard strong white flour |
|
|
Eggs |
INSTRUCTIONS
PASTA
Fry the vegetables and garlic in a pan with olive oil and sweat for 2-3
minutes so they are still crisp. Add the garlic and bay leaf and finally
the lard and fry until translucent. Increase the heat, add the meat and
cook until sealed (about 5 minutes).
Add the wine and cook for a while to reduce, then add salt, pepper and
tomato puree.
To make the pasta, make a mound of flour with a well in the centre. Break
the eggs into the well and mix into the flour. Knead for about 15 minutes
then leave to rest for half an hour.
Roll out the dough on a table until very thin, then roll up the dough like
a Swiss roll and slice into thin pieces. You can then shake out the
tagliatelle. Cook by bringing a pan of heavily-salted water to the boil and
dropping the pasta in for just 30 seconds. Serve immediately topped with
the bolognese sauce.
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