Ingredients

• ragu' bolognese
• 16-18 ounces ground beef, pork and veal mixture
  
• 6 ounces organic nitrate-free bacon or pancetta, chopped or
  
• 2 large carrots, peeled and chopped
  
• 2-3 large ribs celery (including leaves), chopped
  
• 1-2 large garlic clove, peeled and chunked
  
• 1 sweet vidalia onion, peeled and chopped
  
• 2 (12 oz.) cans of san marzano chopped tomatoes
  
• 1 (8 oz.) can san marzano plum tomatoes (use as needed)
  
• glass of white wine
  
• 12 ounces container of unsalted beef stock (warm)
  
• nutmeg
  
• salt and pepper to taste
  
• anchovy paste
  
• salt and pepper to taste
  
• unsalted organic butter
  

• fresh egg pasta
• 1 ²/₃ cups unbleached flour
  
• 1 ²/₃ cups semolina flour
  
• 3 organic whole eggs (room temperature)
  
• 8 organic egg yolks (room temperature)
  
• 1-2 teaspoons olive oil
  
• dash of sea salt
  
• water (if needed)