Plucked pasta with bolognese

Name: Plucked pasta with bolognese
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 Noodle dough; 2 Carrots; 2 stalks of celery; 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 500 g mixed mince; 7-10 Tbsp salt, pepper, sugar; 3 TABLESPOONS Tomato paste; 1⁄4 l dry red wine; 100 g Parmesan (piece); 1 can(s) (850 ml) Tomatoes; 1 TEASPOON dried oregano; 7-10 Tbsp Flour

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1 Noodle dough
2 Carrots
2 stalks of celery
1 Onion
2 Garlic cloves
2 TABLESPOONS Olive oil
500 g mixed mince
7-10 Tbsp salt, pepper, sugar
3 TABLESPOONS Tomato paste
1⁄4 l dry red wine
100 g Parmesan (piece)
1 can(s) (850 ml) Tomatoes
1 TEASPOON dried oregano
7-10 Tbsp Flour

Directions

1
Prepare the pasta dough and let it rest. For the Bolognese peel or clean and wash the vegetables. Peel onion and garlic. Dice everything very finely.
2
Heat the oil in a large frying pan. Fry the minced meat for 5-8 minutes until crumbly. Season with salt and pepper. Add vegetables, onion and garlic and fry for about 5 minutes more.
3
Stir in the tomato paste, sweat in. Add wine and boil down halfway. Chop the parmesan into fine shavings. Add the tomatoes and juice and cook with.
4
a spatula. Stir in oregano, bring to the boil and simmer for 20-30 minutes.
5
Halve the pasta dough and roll out, then pluck into pieces. Spread on floured boards or plates. Process the rest of the dough in the same way.
6
Bring plenty of salted water to the boil in a wide saucepan. Cook the noodles in 5-6 portions at low heat for 2-3 minutes. Lift out with a skimmer, drain and keep warm.
7
Season Bolognese with salt, pepper and sugar. Mix with the pasta. Sprinkle with parmesan.