with Chef Francessco Conzattu from La Casa Restaurant, The Alma Resort in Long Beach, Cam Ranh Bay

Chef Francessco Conzattu

Bolognese Sauce
Beef: 300 gr
Veal: 300 gr
Carrot: 100 gr
Celery: 100 gr
Onion: 100 gr
Olive oil: 200 gr

Red wine: 200 gr

Peeled tomatoes: 50 gr

Tomato paste: 10 gr

Salt: 20 gr

Rosemary: 10 gr

Thyme: 10 gr

Bay leaves: 10 gr

Pepper: 20 gr

Fettuccine Bolognese

 METHOD

• Mince the meat and the vegetables separately in a meat grinder, and sauté both in two pots.
• The meat is ready when the water has evaporated and a golden colour appears.
• Cook together for 15 minutes. Add blended peeled tomatoes and tomato paste.
• Add salt and pepper and slow cook for two hours with herbs (rosemary, thyme and bay leaves).
• Boil the pasta in salted water. Strain and sauté with the Bolognese sauce.
• Add some veal jus, a touch of butter, and grated parmesan.

Pasta Dough
Flour: 325 gr
Semolina: 225 gr
Olive oil: 25 ml
Salt: 35 mg
Water: 200 gr
Vinegar: 6 gr
Egg yolk: 225 gr
Butter: 20 gr
Parmesan: 20 gr
Veal jus: 150 ml

METHOD
• Mix all ingredients together, knead well, let the dough sit for a few hours covered by a damp towel, then place in the fridge for an hour.

• Take the dough out of the fridge, roll it out, run through a noodle maker in the size you want, then dry the noodles on a string before boiling it to make the pasta.