About this recipe
Enjoy the classic taste of Homemade Pasta with Sauce Bolognese, featuring delicate pasta shells enveloped in a hearty, meaty sauce. This dish combines the comfort of traditional Italian cooking with the pleasure of a homemade meal. Ideal for gatherings or a family dinner, it's a comforting meal that's sure to satisfy.
Ingredients
Homemade Pasta Ingredients
- 400 grams semolina flour
- 135 grams warm water
- 12 grams kosher salt
Sauce Bolognese Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves crushed
- 1 onion finely diced
- 1 carrot finely diced
- 1 rib celery finely diced
- 1 pound lean ground beef
- ½ pound ground pork or Andouille sausage
- 1¼ cups red wine or beef broth
- 28 ounces whole tomatoes with juice
- 4 tablespoons tomato paste
- 1 teaspoon Italian seasoning (basil, oregano, rosemary, thyme, marjoram)
- 1 bay leaf
- ½ teaspoon salt more to taste
- ¼ teaspoon black pepper
Plant Based Sauce Bolognese
- Substitute ground beef and/or pork weight for grand tempeh and/or tofu
Note: Measurements are created in grams to achieve the best outcome.
Preparation Instructions
Homemade Pasta
- In a food processor mixing bowl, add the warm water, salt, and half of the Semolina flour, mix at slow speed for about 20 seconds
- Add the rest of the flour slowly until all mix and smooth
- It may be necessary to add more semolina flour or water until smooth consistency is achieved
- Place the pasta in a countertop and continue mixing by hand until smooth
- Set aside and cut in any shape you like, or use a special pasta dies available for the majority of food processor
- Cook pasta for 3 to 5 minutes or until al dente.
- Drain, reserving 1½ cups of pasta water (to be used in sause to create a thinner consistency, if desired)
Sauce Bolognese
- In a large Dutch oven, or heavy pot cook onion in oil over medium heat until softened, about 3-4 minutes
- Add garlic, carrot, and celery, and cook until softened, about 5 minutes
- Add beef and pork, and cook, breaking up with a spoon, until no pink remains. Drain fat
- Add the wine and simmer uncovered until evaporated, about 10 minutes
- Stir in tomato paste, Italian seasoning, tomatoes with juice, and bay leaf. Break tomatoes up with a spoon.
- Cover and simmer for 30 minutes or until thickened. Season with salt & pepper to taste