Ahh….pasta, pasta, pasta~!!! Who doesn’t like pasta? ….well, that’s me.
What is wrong with me? I’d like to say nothing but that would not be true. I just am a noodle sort of gal. I never really understood why people love pasta so much until….I tasted fresh pasta. It is the first time I made pasta from scratch and it was truly heaven in my mouth. It was so good!!! Only then, I started to understand the love that so many people have for pasta. I’m still not so sure about the pasta that comes in the box though. Maybe I will learn to love pasta one day…may not.. who knows?!!
The fresh pasta was seriously beyond amazing and so flavorful itself I totally understand how people can just eat it with some olive oil and grated parmesan cheese. It was one of the best thing I’ve ever made but I don’t own many kitchen gadgets like pasta machine. That means I gotta make pasta 16 century style. I had to knead the dough, roll the dough with my wooden rolling pin, cut the flattened dough with my knife. It took me a little more than an hour (not including the resting the dough time) to make this yumminess. Believe me, it takes a lot for me to buy a kitchen gadget but I’m seriously thinking about getting a pasta machine because it was serious amount of work!
I feel like not many of you would be interest in making pasta from scratch especially without the pasta machine. But I will still share the ingredients and instructions on how I made mine here. I will not blame you if you skip this pasta section and make my “to-die-for bolognese” sauce.
- 1 cup and 1/3 cup of all purpose flour
- pinch of salt
- 2 large eggs
- 1 tablespoon extra virgin olive oil
- 2 tablespoons water
- In a food processor, add flour and salt and pulse couple of times.
- Add eggs, olive oil, and water and pulse 15 to 20 times until the mixture will come together when you touch with your finger tip.
- On a floured surface, dump out the dough mixture from the food processor and knead them until you can shape it into a smooth ball.
- Cover with plastic wrap and rest in room temperature for 45 minutes to an hour.
- Divide the mixture into small size balls and flatten with rolling pin until it’s very thin.
- Cut the pasta dough into about quarter inch thick strips.
- Boil the water and add salt until the water taste like sea water.
- Add the pasta and stir so the pasta doesn’t stick to the bottom of the pot.
- Cook for 2-3 minutes.
The amount above makes enough pasta for 4 servings. Maybe 3 large servings. I cannot tell you enough how amazing this pasta is but I also gotta give you a fair warning that my arms were sore for two days after making the pasta. If I ever get the pasta machine, I will do more detailed instruction on how to make pasta from scratch.
Moving on to my “to-die-for bolognese” sauce!!!
This sauce is creamy, savory, hearty, filling, and many other delicious words that can describe yumminess. I am not going to claim that my bolognese sauce is authentic. I didn’t use pancetta but bacon. I didn’t use tomato puree but use mixture of tomato sauce and paste. This is my interpretation of bolognese sauce using ingredients most people have in their pantry.
I used the sauce on my fresh homemade pasta and the flavor was just dynamite! I prettied up the dish with freshly chopped parsley and greater parmesan cheese. The fresh parsley and parmesan cheese are not just for the picture but it does add another layer of freshness to the dish so I highly recommend using them.
Tonight, give your boring, ordinary meat sauce a break and try this amazing bolognese sauce with your pasta. Your dinner table will be filled with the sound of “Mmmm~!~!”.
- 4 slices bacon, diced
- 1 pound ground beef
- 2 stalks celery, finely diced
- 2 small carrots, finely diced
- ½ large onion, finely chopped
- 4 cloves garlic, finely chopped
- ½ cup dry red wine
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 1 can (6 ounce) tomato paste
- 1 can (15 ounce) tomato sauce
- ½ cup milk
- ½ cup grated parmesan cheese
- 2 tablespoon finely chopped parsley
- In a large pot, cook the bacon until it’s slightly brown and releases its oil.
- Add the ground beef and cook until they are no longer pink.
- Once the meat is cooked add the celery, carrot, and onion. Cook with frequent stirring (about 3 minutes).
- Add the garlic and cook for until fragrant.
- Add the wine and cook for 3 minutes with stirring. Make sure you are getting all the brown bits on the bottom of the pan. The alcohol will evaporate and it will give the sauce a nice depth of flavor.
- Season the mixture with salt and pepper and add the tomato paste. Mix well to incorporate all the ingredients. Once the mixture is well mixed, cook it for additional couple of minutes with frequent stirring.
- Add in the tomato sauce and milk. Mix well.
- Lower the heat to low and put the lid one. Simmer the sauce for 20 to 30 minutes.
- Add the cheese and garnish the sauce with parsley and serve over your favorite pasta.