Homemade Lumache Pasta Bolognese Recipe
beef & pork, san marzano tomatoes, pecorino romano
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Ingredients
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Pasta
Bolognese Sauce
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, beat the eggs gently, then gradually incorporate the flour until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll and Cut the Pasta
After resting, divide the dough into four pieces. Roll each piece out using a pasta machine or rolling pin until thin. Cut into lumache shapes using a knife or pasta cutter.
Bolognese Sauce Preparation
- 4
Sauté the Vegetables
In a large skillet over medium heat, heat the olive oil. Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes until softened.
- 5
Brown the Meat
Add the ground beef and pork to the skillet. Cook for about 10 minutes, breaking it apart with a spatula until browned and cooked through.
- 6
- 7
Add Tomatoes and Seasoning
Add the crushed San Marzano tomatoes, dried oregano, salt, and pepper. Stir well and let the sauce simmer on low heat for at least 30 minutes to develop the flavors.
- 8
Finish the Sauce
Taste and adjust seasoning as necessary. If the sauce is too thick, add a splash of water. Stir in the grated Pecorino Romano cheese just before serving.
Cooking the Pasta
- 9
Boil the Pasta
Bring a large pot of salted water to a boil. Add the lumache pasta and cook according to package instructions or until al dente, about 3-5 minutes.
- 10
Combine with Sauce
Drain the pasta, reserving a cup of the pasta water. Add the pasta to the Bolognese sauce, tossing to combine. If needed, add reserved pasta water to reach desired consistency.
- 11
Serve
Serve the lumache pasta with additional grated Pecorino Romano cheese on top and enjoy!