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Twisting Ragu' Alla Bolognese
Today I am making Ragu' Alla Bolognese. In honor of the dish, I decided to make home made whole wheat pasta. I had a blast. And the ingredients? Oh So Few!
Needed: 2 cups of whole wheat flour 2 eggs 1/4 tbs of salt Water as needed  Make a vulcano of whole wheat on your counter. With your fingers make the top volcano hole and crack the two eggs in it  With a fork, start beating the two eggs in the middle and little by little incorporate the flour. As it thickens, add the water, by the table spoon, one by one as needed.  At a certain point you will have to get your hands dirty and start kneading the dough. If the dough sticks to your hands, flour your hands and keep the surface of your work station floured as well. Knead until you have a ball of dough. Get your rolling pin out and start rolling. try to maintain a rectangular shape. Roll and roll and roll and roll until the dough is thinly spread out Then take a knife or your pizza cutter and start making long 1/2 inch strings. As you cut, pull them apart. You now have whole wheat fettuccine!  It was so easy and fairly quick. the whole process took about 35 minutes. So not too bad! There was so much pasta dough that I divided the batch in one cup servings and put them in ziplocks and froze them for later use. The dough was done and the sauce needed my attention!Let me give a little bit of a background about Ragu alla Bolognese. First of all what is Ragu? Well, in Italian it refers to a particular pasta sauce. Particularly, a meat based sauce. It is typical of Bologna, in the northern region of Italy. Hence, the name Alla Bolognese. It is usually made with ground beef, but to keep it healthy I made it with ground turkey. Italian dishes are usually very simple to make and the list of ingredients is very short. What makes an Italian dish amazingly tasty is the cooking time and the secret ingredient...AMORE! Ragu alla Bolognese always begins with a Soffritto. Literally it means "under-fried" because we use only couple tablespoons of oil to cook it. But what is it? Here are the star ingredient (plus the Turkey)   Soffritto is.....Extremely finely chopped celery, carrots and onion. The combination gives the Ragu its particular taste. I did use even less olive oil to cook the veggies, to keep the recipe healthy. Once the veggies reach that transparent color, add the turkey and cook it thoroughly Once cooked, add the tomato sauce and you are done! Let it cook for about 10 minutes. Your Ragu is done. Use it on any pasta you like! Me, of course, I will use it on the whole wheat fettuccine!!! Stay tune for a later post on the completed dish.By the way, this was my attire the whole time cooking! I was into going Italian all the way!    
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