Hawaiian Rose Veal Bolognese Recipe

Inspired by 53 By The Sea

Time2h

Serves4

Tenderloin, Ribeye & Pancetta Ragù, Housemade Pappardelle, Parmigiano Reggiano

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Ingredients

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Meat

7.05 oz (200 g) Veal Tenderloin

7.05 oz (200 g) Veal Ribeye

3 1/2 oz (100 g) Pancetta

Pasta

14 1/8 oz (400 g) 00 bread flour

4 whole Eggs

Sauce

2 tbs olive oil

1 whole Onion, finely chopped

1 whole Carrot, finely chopped

1 whole Celery, finely chopped

3 cloves Garlic, minced

14 1/8 oz (400 g) Canned tomatoes, crushed

7/8 cup (200 ml) Red wine

1 tbs Fresh basil, chopped

to taste Celtic sea salt

to taste black pepper

Cheese

3 1/2 oz (100 g) Parmigiano Reggiano, grated

Method

Pasta Preparation

Make the Pappardelle

In a mixing bowl, combine flour and eggs. Knead until smooth, then wrap in plastic wrap and let rest for 30 minutes. Roll out the dough to about 1/8 inch thick and cut into wide strips.

Ragù Preparation

Prepare the Ragù

In a large pan, heat olive oil over medium heat. Add pancetta and sauté until crispy. Add onion, carrot, and celery; cook until softened. Stir in garlic, then add veal tenderloin and ribeye, browning all sides. Pour in red wine and let reduce for about 5 minutes.

Complete the Sauce

Add crushed tomatoes, basil, salt, and pepper. Simmer on low heat for 1 hour, stirring occasionally.

Assembly

Combine and Serve

Cook the pappardelle in salted boiling water for 3-4 minutes until al dente. Drain and toss with the ragù. Serve hot, garnished with grated Parmigiano Reggiano.