Spaghetti bolognaise

Drum
6 servings Prep: 20 mins, Cooking: 30 mins, Chill/rest/proof: 30 mins By Ilse Kleinsmidt
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Ingredients (11)

PASTA
500 ml flour
10 ml salt
2 medium eggs
6 egg yolks
30 ml oil
SAUCE
15 ml oil
500 g beef mince
1 onion — chopped
3 carrots — diced
400 g can cherry tomatoes
375 ml beef stock
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Method:

For the pasta:

In a blender, blitz the flour, salt, eggs and oil until the mixture resembles a soft dough ball. If the dough doesn’t come together, add 15 ml (1 tbsp) water and blitz until combined.

Put the dough ball onto a lightly floured surface and knead until smooth. Shape into a thick disc, wrap in clingfilm and put in the refrigerator for 30 minutes.

On a floured surface, roll out the dough until it’s almost paper-thin.

With a sharp knife, slice the dough into thin equal strips and transfer to a baking sheet. Lightly flour the pasta as you slice.

Bring a pot of water to the boil then cook the pasta for about 3 minutes or until al dente.

For the sauce:

Put a pan over medium heat. Add the oil and mince and cook until browned.

Add the onion, garlic and carrots then cook until the onion is translucent.

Pour in the tomatoes and stock, simmer for 10 minutes or until thick.

Serve with the pasta.

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