Recipe courtesy Carmela Vitella
INGREDIENTS – BOLOGNESE SAUCE
1/2 pound ground beef
3 medium peeled tomatoes
2 tablespoons olive oil
1 garlic clove
1 onion
Basil
1/2 teaspoon salt
Pepper
1 tablespoon chopped or shredded carrots
INGREDIENTS - DOUGH
2 cups all-purpose flour
2 tablespoons of oil
1 cup water
2 eggs
salt
PREPARATON – MEAT SAUCE
In pan, sauté garlic and onions together in olive oil. Add meat, carrots, and continue to sauté until meat is brown.
Add tomatoes and let simmer for one-hour.
PREPARATION - DOUGH
Mix together the ingredients for the dough. Using hands, kneed the dough for at least 5 minutes. Add more flour to prevent sticking. Form into ball shape. Refrigerate for 2 hours.
Place dough on lightly floured surface. Using a rolling pin, roll out dough to 1/8-inch thick. Cut dough into then strips. Allow the fettuccine strips to dry for one hour
Cook pasta in large pot of boiling salted water 3 to 4 minutes just until al dente. Drain well.
