Beef Bolognese

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Ingredients

Bolognese:

1 tbsp olive oil

1/4 cup onion, small dice

1/4 cup celery, small dice

1/4 cup carrot, peeled and small dice

1 clove garlic, peeled and chopped

1 lb ground beef or veal (with sausage seasoning)

1 tbsp brandy

1/4 cup red wine vinegar

1/4 cup red wine

2 cups peeled and diced fresh tomatoes

1/2 cup cream

Salt and black pepper to taste

Grana Padano or Parmigiano cheese as needed

Pasta:

2 3/4 cups double "00" flour

1/2 cup semolina flour

1/3 tsp kosher salt

4 large eggs

Cold water as needed, about 1/4 - 1/2 cup

This traditional sauce is great in any season; during the summer it highlights ripe tomatoes, in the winter the carrots steal the show. Regardless, it's always satisfying how the flavors come together as they are cooked slowly in the Kenwood Cooking Chef. The Pasta Roller attachment makes rolling out the dough easy and efficient, so even the most traditional dishes can be done in a small kitchen.

Serves: 4 to 6

Attachments: Cooking Chef Bowl, Dough Hook, Pasta Roller, Stirring Tool, and Mini Chopper Mill

Method

Combine flours and salt in the bowl of the Cooking Chef with a dough hook on Speed #1.
Add the eggs one at a time, until they are fully incorporated into the flour mixture. The dough should just begin to come together in about a minute by adding the water, drop by drop, as needed.
Remove dough from the bowl and knead by hand on a clean kitchen counter for 5 minutes. At first the dough will appear crumbly, but as you work it, it should come together nicely.
Roll pasta dough through Pasta Roller, until about 1/16th of an inch thick. Cut by hand into 2" by 2" squares.
In the Cooking Chef bowl, add olive oil, the onion, celery, carrot and garlic. Place in the bowl at 140ºF with the Stirring Tool set on stirring Speed #3 for 3 minutes.
Add the tomato paste and then the beef. Continue to mix and heat for 5 minutes.
Remove the bowl from the Cooking Chef and discard any excess fat.
Return the bowl to the Cooking Chef and cook at 140ºF with the Stirring Tool set to stirring Speed #3, deglaze with brandy followed by the red wine vinegar and then red wine; cooking the mixture for 5 minutes between each addition.
Add the cream, tomatoes, salt and pepper and cook for 45 minutes at a slow simmer at 194ºF.
Transfer bolognese sauce to a bowl and keep in a warm place.
Bring 6 quarts of water to a boil in the Cooking Chef bowl. Salt generously and add pasta to boiling water. Cook 3 minutes until al dente and remove pasta from the water.
Place pasta in a bowl and top with simmering bolognese sauce. Garnish with shaved or grated Grana Padano or Parmigiano cheese from the Mini Chopper Mill.