Ristorante Lombardo’s “Ricotta Cavatelli”

Homemade Dough
Serves: 6

-4 cups all purpose flour, plus extra for dusting the pasta
-1 lb. ricotta cheese
-1 large egg
-pinch of salt
-grated nutmeg to taste
-1/4 cup water if needed to adjust the dough

1). Combine ingredients into a mixer; knead on medium with a dough hook until a ball forms. If dough looks dry, add water a tablespoon at a time until it reaches a smooth texture
2). Cut the dough into 4 equal pieces, and roll the balls into “snakes” less than an inch thick
3). Cut snakes into pieces that appear bite sized. Roll as you would gnocchi on a fork or gnocchi paddle (these will hold one day fresh, or one week frozen)
4). To cook, drop into a large pot of well-salted water, and cook for 4 minutes

Ragu Bolognese
(makes about 1.5 Gallons)

-1 cup olive oil
-1.25 lb. ground veal
-1.25 lb. ground pork
-1.25 lb. ground beef
-1/2 lb. Pancetta, diced
-3 medium carrots, diced
-7 stalks celery, diced
-2 large onions, diced
-6 cloves of garlic, minced
-1 qt. whole milk
-1 qt. white wine
-1 bunch thyme and 1 bunch rosemary tied w/ butcher’s twine
-crushed red pepper to taste
-3, 28oz. cans San Marzano tomatoes, crushed
-2 small cans tomato paste
-salt and pepper to taste

1). In a large, heavy bottomed pot over medium heat, add the olive oil, and pancetta, browning it and be careful not to burn
2). When the pancetta has browned, add the diced vegetables, and garlic. Season with salt and pepper, and cook until the vegetables have broken down and begin to brown
3). Add the ground meats and stir occasionally until cooked through and there are no large chunks of meat
4). Add white wine, then allow to cook a minute or two before adding the tomato product, milk, thyme, rosemary, crushed red pepper, and adjust the seasoning
5). Turn flame to low, and let simmer for two hours, stirring and keeping the sauce from sticking to the bottom of the pot
6). Skim off any fat which floats to the top (there will be some)

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