Back Country Bolognese

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Buon Giorno, 
This recipe is by way of Emilia Romagna, Italia on a back country epicurism escape ... 

HOME MADE PAPPARDELLE WITH BOLOGNESE SAUCE 

5 Tblsps butter
7 tblsps Evoo ( extra virgin olive oil - Italian ) 
2 cups of spring onion chopped or Leek 
1 1/4 cups chopped diced celery
3/4 cup carrot chopped diced 
2 large garlic cloves minced
1 1/2 pounds of ground beef
1 1/2 pounds of Italian pork sausage, casings removed
3/4 pounds of venison ground, antelope or Pork
*** www.brokenarrowranch.com ( they have antelope & venison Sausages and ground meat) 
3/4 pound pancetta or bacon chopped
1 1/2 glasses of dry white wine Italian
1 1/2 glasses of whole milk 
3/4 cup tomato paste ( 7 1/2 oz. ) 
1 cup freshly grated Reggiano Parmesano plus additional for passing around the table
2 1/2 pounds: Home made Pappardelle 

1. melt butter in heavy large pot over medium heat
2. add Evoo, chopped onion, celery and carrot and sauté the vegetables until tender however, not brown: 12 mins. - 14 mins.
3. add the ground beef, sausage, venison or pork and bacon
4. increase heat to medium high and cook until meat is brown, breaking the ground meats into smaller pieces, about 15 mins. 
5. stir in the milk, white wine and tomato paste and reduce heat to low simmer
6. simmer until the sauce is thick, flavours blend, and juices are reduced, stirring occasionally, about one hour
7. cook pasta in a very large pot of boiling salted water until just tender, yet firm to bite, stirring often 4 to 5 mins. if cooking fresh pasta
8. drain pasta and put in a large bowl 
9. reserve one cup cooking liquid from the boiling of the pasta
10. add this into the large bowl with the pasta
11. sprinkle Reggiano Parmesano and toss 
12. Dress with the Bolgonese  

HOME MADE PAPPARDELLE 

Food Processor ( can do by hand) and Pasta Machine Required ...

5 cups all purpose flour
1 1/2 tsps salt divided
6 large eggs divided
6 large yolks divided
6 tblsps water divided

Place 2 1/2 cups flour and 3/4 tsps salt in Food Processor. 

Blend 5 seconds.

Whisk 3 eggs, 3 yolks and 3 tblsps of water in bowl. 

With machine running, pour egg mixture through the feed tube.  

Blend until sticky dough forms and adding water by tsps. if dry

Scrape dough onto floured surface and knead until smooth and no longer sticky, sprinkling lightly with flour as needed about 8 mins.

Shape into ball and cover with plastic wrap and let rest 1 hour.

Repeat process with remaining flour, salt, yolks, eggs and water.

Divide each dough ball into 4 pieces.

Set the Pasta Machine to widest setting. Flatten 1 dough piece, into 3 inch wide rectangle. Run through machine 5 times.

Dust lightly with flour if sticky.

Continue to run piece through machine, adjusting to next narrower setting after every 5 passes, until dough is about 26 inches long

cut crosswise into 3 equal pieces and run each piece through the machine adjusting to the next narrower setting.

run each piece through machine until strip is cant 1/16 inch thick and 14 to 16 inches long 

return machine to original setting for each piece

arrange strips in single layer on sheets of parchment

repeat with remaining dough and let strips stand until slightly dry to touch 30 mins. 

fold the strips in half so the short ends meet and then fold in half again and cut strips into 2/3 inch wide pappardelle 

*** THIS CAN BE DONE 1 DAY AHEAD AND STACKED ON BAKING SHEET AND CHILLED IN REFRIGERATOR ... 

SERVE WITH: Italin Red or Rosé Wine for example:

Prosecco Rosé
Lambrusco Brut
Chiarlo Barbera d´Asti Le Orme
Barolo
Tuscan Chianti Sangiovese

This recipe can be made with Barilla dry Pasta variety of choice.

*** make extra sauce to jar, and always have about ...

*** serve with Reggiano Parmesano and Home Made Ricotta, which is in the Cheese Section ... 
Margaux Cintrano 