Traditional Italian Tagliatelle Bolognese

THE BOLOGNESE SAUCE

1. Cut the carrot, celery and onion into very small pieces and set aside. Then finely chop the pancetta.
2. Place the chopped pancetta in a saucepan. Cook over medium heat for about 3 minutes, stirring occasionally.
3. Add the extra virgin olive oil and the finely chopped vegetables. Stir and cook over medium heat for about 5 minutes.
4. Add the ground beef. Stir and cook for about 5 minutes over medium heat. Now add the white wine. Stir and let it evaporate.
5. Finally, add the tomato passata. Cover with a lid and simmer for about 2 hours. If the sauce becomes too dry during cooking, add a little broth. Toward the end, add milk to dampen the acidity of the tomato. Adjust salt and pepper to taste.

THE PASTA DOUGH

1. Sift the two flours and combine them together. Pour the two sifted flours into the steel bowl. Then add the eggs.
2. With the flat "leaf" whisk set to speed 2 on the caster and mix the ingredients together for half a minute.
3. Remove the flat "leaf" whisk and insert the dough hook. Still at speed 2, knead for 2 -3 minutes until a single firm dough ball is formed.
4. Dust the work surface with semolina. Remove the dough from the bowl and knead by hand for 2 minutes.
5. Form a ball of dough, wrap it with plastic wrap or in a tea towel. Let it rest for about 20 minutes. Then cut a piece of dough and flatten it with your hands.
6. Attach the sheeter to your stand mixer and proceed with the dough sheet. Set the knob of the sheeter to level 1 and at speed 2, put the dough into the rollers and pass it the first time.
7. Then fold the dough in half and then in half again.
8. Flour and pass through rollers again. Repeat 3-4 times (pass-fold-pass-fold) until the dough becomes smooth and elastic.
9. At this point DO NOT make any more folds and start thinning the sheets by passing them through the smooth roller to position 2 and finally 3. When the sheet becomes too long cut it into 2 parts.

THE TAGLIATELLE

1. Move on to the preparation of the tagliatelle. Remove the sheeter from your KitcheAid and attach the tagliatelle tool. At speed 1 insert the sheeter and with your other hand, pick up the tagliatelle.
2. Gather the tagliatelle with your hands and lay them on a tray floured with semolina. Divide the tagliatelle into portions of about 50 g (1,8 oz) and roll them on your hand to form nests. Tagliatelle are now ready to be cooked!

COOKING AND SEASONING

1. Place a pot of water on high heat and add a tablespoon of coarse salt. When the water comes to a boil, throw in the tagliatelle and count 3 minutes from when the water resumes boiling (about 5 minutes in total). If you have bought them, cook for the time indicated on the package.
2. Drain tagliatelle al dente and toss them with plenty of Ragù alla Bolognese. Serve tagliatelle alla bolognese bringing grated Parmigiano cheese to the table and more Ragù alla Bolognese to add on top as desired.