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Fettuccine with Ragu Bolognese (Cooking Class)


For 4 people

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  • Sauce:
  • 4 cups all-purpose flour (if sifted the flour should be equal 3,2 cups)
  • 4 large eggs
  • 4 pinches of salt
  • 500 gr/1lb of ground mixed meat (70% beef and 30% pork)
  • 5 tablespoons of EV olive oil
  • 2 tablespoons salt
  • 1 carrot, 1 stalk of celery, 1 yellow onion
  • 1 cup dry white wine(Chardonnay or frascati are preferred)
  • 500 gr/1lb of whole peeled tomatoes (San Marzano quality)
  • 1 cup Pecorino Romano or Parmesan cease
  • Rosemary, bay leaves and sage



Step 1

For Fresh Pasta To make the dough you have to place the flour on the table in a mound and make a well in the centre. Put the eggs and salt into the well, and start whisking the egss with a fork without disturbing the flour. Then gently sprinkle the flour into the egg mixture a little at a time. Once you have incorporated all of the flour together with the egg using a fork, switch to a spatula or use your fingertips to blend the mixture together well. After the wet (eggs) and dry (flour) ingredients have been combined using the spatula, bring the mixture together with your hands to form a ball. If the dough seems too dry, add a little more egg mixture. If the mixture is too wet and sticks to your fingers, rub your hands with flour and form the dough into a ball. Knead the pasta dough pushing down and away from you with the palm of your hand. Turn the dough ninety degrees, fold the dough over itself and push down and away. Continue this dough is smooth, about 5 minutes. Flatten a little pieces of the dough with the palm of your hand until it will be no winder then the slot of the pasta machine. With the slot of the pasta machine on its widest setting (usually 1), turn the handle while feeding the dough into the slot. Gently hold the flattened dough as it comes out of the pasta machine. After the dough has completely passed through the pasta machine, continue to do this, until the dough will result smooth and silky. As you continue rolling the pasta into thinner settings, your sheet of dough will get longer and longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear. After rolling the dough out to the desired thickness, its time to cut the dough into pasta. If you ware working on a table, you may wish to cut the dough in half to make it easier to handle. Feed the dough into the cutting blades. Try to have your hands under the centre of the cut dough, so you can pick it all up in one bunch. Immediately after cutting the dough, put into a try of semolina flour or cornmeal. For the Sauce: In a large frying pan or skillet over low heat, stir in the "soffritto" made from finely chopped carrot, celery and onion with EV olive oil and cook until it starts to brown. Then you can add minced beef mixing the minced pork (you can use prosciutto sausages or plain and unseasoned sausages or minced pork loin) and let if cook for about 10 minutes until brown. Turn on the head over medium-high and stir in dry white wine and let it cook until it evaporates (never use sweet wine!) Now add tomatoes previously chopped and cook it over low heat for about 1 hour and 30 minutes up to 2 hours (depending on how much sauce you will be cooking) While cooking add salt and fresh herbs like rosemary, bay leaves and sage and remove it before mixing sauce with the pasta. You don't want to have in your pasta bowl. Put a large pot of boiling water over high heat. When the water is boiling, toss in a couple tablespoon of salt with the pasta. Stir to keep it from sticking and cook for a few minutes until a piece of pasta tastes cooked ( if the pasta is freshly made, just cook it for 30 seconds or it will be too soft and mushy) When the past is cooked, drain it and add it to the frying pan with the sauce mixture. Use a slotted spoon to transfer the pasta to a serving plate. Drizzle with cheese to coat the pasta. Season your dish with pepper if you like and garnish with some fresh herb leaves, and serve hot. It will be delicious.

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