Ingredients
1 Tomato Sauce Recipe
1 Pasta Recipe (rolled and cut into ½ inch-wide strips)
16 oz. Ground Veal
2 tbsp. Olive Oil
1 Large Onion (chopped)
1 Medium Carrot (shredded into strips)
2 Stalks Celery (diced small)
1 tbsp. Fresh Minced Garlic
1 tbsp. Fresh Basil (chopped)
1 tbsp. Dried Oregano Flakes
3 oz. Dry White Wine or Dry White Vermouth
1 oz. Fresh Parmesan (grated fine)
Preparation
• Heat the olive oil in a large pot
• Add the ground veal and onion – stir until browned
• Drain the oil and fat from the pot
• Add the shredded carrot, celery and garlic – stir for 2 minutes
• Add the wine, simmer until reduced
• Stir in the tomato sauce recipe – simmer for about 30 minutes
• Thicken if required – let cool and put aside
• Prepare the pasta
o Reheat the meat sauce on low
o Start a large pot of water to boil – add tsp. salt and tsp. olive oil
o Lightly dust a cutting / bread board / flat surface with AP flour
o Roll the pasta dough into a rough rectangle about ¼ inch thick
o Trim off the edges and save
o Cut the rectangle into about 3 strips
o Process each strip through a pasta roller or attachment on stand mixer – setting 1
o Hang each strip on pasta drying rack if you have one
o Re process each strip on setting 3, hang to dry for about a minute
o Cut each strip into ¼ inch wide, approx. 6-inch-long smaller strips using a sharp knife or pasta attachment
o Hang to dry
o When pot boiling, add pasta strips (tagliatelle – literally cut noodles or strips of pasta)
o Stir for about minutes until slightly soft (al dente), and drain
• Serve the pasta with generous portion of meat sauce, sprinkled with grated parmesan