Cavatelli bolognese #cavatelli #bolognese #pasta #cooking #italy #cook #food #pastarecipe #recipe

Cavatelli bolognese
Walking through the door and discovering my mother’s homemade cavatelli bolognese is the kind of surprise that warms the heart. The delicate, hand rolled cavatelli, coated in her signature bolognese sauce, is a labor of love that brings back memories of our family’s kitchen. The rich aroma of simmering tomatoes, savory ground meat, and a hint of her spices fills the air, turning an ordinary day into something extraordinary. Each bite is a reminder of the comfort and care she’s always shared through her cooking, making this unexpected treat all the more special.
I think I’ll pair this with a glass of Sangiovese 🍷

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Cavatelli bolognese
Pasta ingredients for cavatelli machine:
3 cups of flour
6 oz water
A pinch of salt

Mix ingredients well. Form the dough into a ball. You can rest pasta dough at room temperature for at least 30 minutes, or up to overnight in the fridge. If you refrigerate the dough, let it sit at room temperature for at least an hour before rolling and shaping. 
Use a rolling pin to create ribbons with your dough 1 inch wide and 1/4 inch thick to feed the cavatelli machine. Once the pasta is made, dust your pasta and board lightly with flour to avoid sticking.
Cook in salted boiling water for approximately 10-12 min. Drain well.

Bolognese sauce ingredients:
4 tablespoons of olive oil
2 small carrots
2 celery sticks
1 onion
32 oz of ground beef
1/2 cup red wine
28 oz tomato purée
4 oz tomato paste
Salt and pepper to taste

Instructions:
Warm oil in pan over medium heat. Sauté onion, carrots and celery in hot oil until vegetables are slightly cooked for six to eight minutes. Add ground beef into your pan and cook until browned and crumbly. Now add tomato paste and allow to caramelize. Add red wine and deglaze for a few minutes. Now add tomato purée and slowing cook on low heat for 45 minutes.