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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)