Title: Rustic Bolognese And Pasta
Categories: Surprise, Chefs
Yield: 1 servings

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

-----------------------------------PASTA-----------------------------------
Hard strong white flour
Eggs

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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.