Fettuccine Bolognese

August 02, 2020 - 07:23

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

   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.

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