This is Marcella Hazan’s Ragù Bolognese (Bolognese meat sauce with homemade fresh tagliatelle pasta) from Essentials of Classic Italian Cooking.
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Recipe:
Bolognese:
1 tb veg oil
3 tb butter plus 1 for tossing with pasta
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 pound ground beef chuck
salt
black pepper
1 cup whole milk
whole nutmeg
1 cup dry white wine
1/2 cup canned Italian plum tomatoes
freshly grated parmesan
1 cup flour (either ap or 00)
2 eggs
or
(100 grams flour for every egg)
29 Comments
chip on the bowl
funny
I was saying out loud at the video, "Use the clamp! Use the clamp!" I'm for you, Jamie.
In all doughs flour never stops adsorbing, so over flouring pasta is ok. I always over flour mine, then leave in the fridge over night for glutton creation, then it will be so smooth you won’t need to flour your pasta maker. Your wide noodle setting is making fettuccine, the noodle you are trying to make is twice as wide.
You were doing so great until you decided the dough lump was too small. It was perfect. They get super huge but also super, super thin…Next time you'll know. I have always gotten my son to help with the cranking which gets tedious and it frees up two hands to hold the dough. It makes me feel like a Victorian factory owner though. I believe they sell motors for those hand cranked machines but maybe try the pasta attachment for the silver fox???
I can't remember his name but there was a 1040's/50's Hollywood producer that used to make extra-long pasta noodles; about 10 feet long. They were so long there are pictures of him feeding them into a pot while up a step ladder. This was so that there was fun at the table as guests tried to wind these huge noodles up on their forks.
Yikes! You need more flour! The dough should be really firm. And rested for 1/2 hour wrapped to prevent drying out. Then when you roll and cut it, use flour to prevent sticking.
Your pasta machine looks cheap af
Lazy sauce!!!! 🤣🤣🤣
If there's one thing I wish I could convey to all English speakers it's how to pronounce the "gli" in Italian words. There's no "G" sound there! (I know, confusing.) A decent approximation is "talyatelle".
Hiya! Just wanted to share this video: https://www.youtube.com/watch?v=CRFjwGV9O7U. She's a gardener/homesteader who made pasta last year in order to find a new way to preserve all the eggs her chickens were giving her. Might be helpful for future pasta making 🙂
Congrats! I'm so glad you got a clamp for your pasta machine. Really, noodles more than 12 in or so long are a waste, so there is no reason not to cut those long sheets of pasta in half as they become awkward going through the machine to make it easier on yourself.
I felt so bad this book is flawed. You are supposed to rest pasta dough 30 mins then roll out and lots of flour. Poor guy. Amazing perseverance Jamie!
Maybe your recipe failed to mention flouring everything because it's a given.
Petition for the pasta roller to named Silver Vixen 😃❤
Your dough was too tacky. you needed to dust it with flour more and continue to dust it with flour as you roll it out to prevent it all from sticking.
great work! it's not as easy to make fresh pasta as it might look. it depends no the huminity at the moment. I remember that my mother sometimes would not make fresh pasta because of the weather xD. little trick, if you cut it by hand you have to let it dry for a bit before cutting it, so doesn't stick togheter. I think you even read it in the instruction.
In every video, you go through all the frustrations that I would go through and it reminds me why I don’t cook or bake 😅
flour flour flour. its so hard todo the first 100 times.
So much for no skill needed with the machine. 🤣
Winner, winner. Pasta dinner! Marcella would be so proud of you. BTW, your intuition is your best guide. You have no idea what a grand cook you have become. Bravo, Jamie. Can't wait to see what is next. I studied pasta making in Bologna and our first day we did this, along with gnocchi and fresh tortellini.
His Italian is worse than his French. ‘Bolognese’, four syllables, the last pronounced ‘zeh’.
@Vincenzo’s Plate How did he do?
That metal bowl with the small base is a bad accident waiting to happen. It tips easily and you might end up with boiling water all over you!!
As one of the many subscribers I'm sure that suggested this cookbook, I am beyond excited for the next four recipes (maybe consider extending it into a full series? Fingers crossed)
Also wanted to say it's an absolute joy watching someone cook for real in the kitchen..show the highs and the many many lows. There's the crazy expectation now that all recipes should be perfect the first time, and that's rarely the case.
Btw I rewatched your french onion soup video, and your knife skills are chefs kiss now
You’re the best Jamie!
Just a heads up, for them to be considered the real deal Italian grown San Marzanos you want to make sure it has the Italian D.O.P. seal along with a D.O.P. importation number on the side of the can. I live in the South and can find two or three brands of D.O.P. certified imported tomatoes at Publix and World Market. I know Cento grows it's tomatoes in Italy as well, but just like real Parmigiano Reggiano it is regulated by a certification process ensuring it's quality.
My dear, I'm from the region where Tagliatelle have their homeland. Many have already written this to you, but when you knead the final compound it must be dry (but not too much) and not sticky, like many of your attempts. Add flour! Then when you cut the tagliatelle you have to be careful that the strip of pasta is dry and not too thin (from half a millimeter to 1 millimeter thick) yours was rather…"thin" the tagliatelle have a thickness of 8 millimeters yours were a bit thin (they could be categorized as "tagliolini"). let the strips of dough dry a bit before cutting them. I often look at you, you're nice and you don't give up. If one day you come on holiday in Italy go to Bologna, which is a very beautiful city, you can both taste them and try to make tagliatelle! It is sufficient to do an internet search such as: where to learn how to make pasta in Bologna? I often follow Alessandra Spinsi on youtube, look at her, she's from Bologna, she has a kitchen open to "classes" and she's a Bolognese with a capital B! A hug. she keeps going 👋👋👋
I just found out that Marcella Hazan was born in Cesenatico. I'm from Cesenatico!!!!