When it comes to comfort meals, pasta is right up there at the top of the list. Spaghetti, ziti, rotini, fusilli, linguine, cavatelli, and Fettucine are just a few in a vast number of shapes. They are served in a variety of delicious sauces or gravies, depending on who you ask, but the bottom line is, the sauce feels and tastes like love.
With a plethora of responsibilities at work and at home, taking the time to make pasta and a Bolognese sauce during the week isn’t something that aligns with most schedules. However, if you want to treat your family, friends, and yourself to something wonderful, this recipe for homemade pasta and Bolognese sauce is for you.
Homemade pasta is a snap. It can be made with an old-fashioned pasta machine. If you have a Kitchen Aid stand mixer, you can buy the pasta attachment. Both are reasonably priced and make for a good investment.
This recipe has been adapted for:
- Gluten-Sensitivities or Celiac Disease
Fresh Whole Wheat Homemade Pasta by Love and Lemons adapted by Still A Chick Lit
1 ½ cups all-purpose flour plus ½ cup white whole wheat flour, spooned and leveled (gluten-free all-purpose flour)
3 large eggs (Just Eggs liquid vegan egg replacer or ¾ cup silken tofu pureed with ½ teaspoon baking soda)
½ teaspoon sea salt
½ tablespoon extra-virgin olive oil
Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
Knead the dough for 8 to 10 minutes. In the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come together, but after 8-10 minutes of kneading, it should become cohesive and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it’s too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
Dust 2 large baking sheets with flour and set aside.
Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough through the pasta machine three times on level 1 (the widest setting).
Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle (see photo above).
Run the dough through the pasta roller three times on level 2, three times on level 3, and one time each on levels 4, 5, and 6.
Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Every side should be floured so that your final pasta noodles won’t stick together.
Repeat with remaining dough.
Run the pasta sheets through the pasta machine Repeat with the remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.
2 celery stalks, chopped fine
2 carrots, chopped fine
1 medium sweet or yellow onion, chopped finely
3 garlic cloves, sliced thinly
2 tablespoons chopped fresh oregano
2 tablespoons, fresh basil, chiffonade-style
2 tablespoons, fresh parsley, chopped
¼ teaspoon red pepper flakes
1 pound ground beef (Vegan Ground Meat)
¼ cup tomato paste
1 can San Marzano tomatoes, crushed,
¼ cup red wine
1 ½ teaspoons Salt
1 teaspoon Pepper
Virgin Olive Oil
In a large pot, heat olive oil over a medium flame until hot. Add the celery, carrots, and onions. Turn the heat down, and sauté for six to eight minutes, or until the vegetables are soft. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the tomato paste and cook until it begins to darken and begins to caramelize. Add the ground beef and cook through. Add the red wine, followed by the tomatoes, herbs, salt, red pepper flakes, and pepper. Reduce the heat and simmer on low for 30-40 minutes. Stir occasionally and taste to adjust seasoning.
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