67. Fettuccine Bolognese

You absolutely don’t have to make your own pasta - I don’t most of the time. But the option is there so you can make something sensational on a day when you do have the time.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, place the 00 flour and make a well for the egg. Add the egg to the well and combine it with the flour gradually, mixing in circles. Mixing with your hands seems to be the best policy. Once combined into a rough dough, knead on a bench top until the gluten strands of the dough start to smooth and stretch, and you get a smooth ball of dough. Place covered to rest for at least 30 mins, but preferably 1 hour.

Step 2

In a large heavy-based pot, start making the sauce. Sweat the onions gently in the oil, adding the remaining mirepoix vegetables (fennel, celery, carrot), as you’re chopping them to sweat them also. When they’re looking softer, add the tomato paste and garlic, and combine in the pot thoroughly. If the tomato paste is sticking, don’t worry, deglaze with the wine, add the thyme (tied up is my preference), and add the plant based mince and mushrooms. Break up the mince and get that cooking nicely, before adding the tomatoes (break them up in the pot), oregano, chicken stock and milk. If you have a spare parmesan rind, add this now. Allow this to simmer away and cook for at least an hour.

Step 3

When the pasta dough has rested, use whatever you’ve got on hand to form it into shape. If you have a pasta maker, that will usually be able to cut the pasta into fettuccine also. I would use roughly the 3rd thinnest setting, so there’s still a bit of bite and texture in the pasta.

Step 4

In a large pot of boiling salted water, cook the pasta until done, usually about 2 minutes, and drain. Combine with the sauce, and serve topped with grated parmesan.