Ingredients:
Bolognese sauce:
1 rib celery
1 garlic clove
1 small carrot (or half the onion weight)
½ yellow onion
4 ounces ground beef
4 ounces sweet Italian sausage
1 ounce pancetta (or bacon)
2 tablespoons tomato paste
¼ cup white wine
½ cup whole milk
1 star anise
14-ounce crushed tomatoes
kosher salt, to taste
Béchamel sauce:
8 tablespoons butter
¼ teaspoon black peppercorns
1 sprig fresh thyme
1 small shallot (or 4 sufficiently sized but smaller ones)
1 bay leaf
½ cup all-purpose flour
2 ½ cups cold whole milk
kosher salt, to taste
Pasta: 1g egg per 1.64g flour
Eggs
Flour – 50:50 mix of 00 and semolina
Tomato sauce:
2 tablespoons olive oil
2 garlic cloves, smashed
28-ounce crushed tomatoes
1 sprig basil
kosher salt, to taste