BOLOGNESE

For the Chicken Stock

Start by roasting lightly oiled chicken wings in a 400°F oven until deeply brown.

In a large stockpot, combine the wings along with a few chopped stalks of celery, chopped carrots, halved onion, whole halved head of garlic, turnip, a halved knob of ginger, parsnips, fennel fronds, and black peppercorns.

Fill with water bringing just shy of a simmer (about 205°F). Let it go for at least 4 hours and ideally up to 24 hours.

Save 1 quart for Bolognese. For the rest, portion and freeze for later use.

For the Pasta

Begin by dumping all-purpose flour onto a work surface, making a well in the center. Crack the eggs into the well and sprinkle the kosher salt.

Using a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.

Begin kneading the dough by hand for about 4-7 minutes, until soft, cohesive, bouncy, and springs back when poked with a finger.

Cover with plastic wrap and let rest for 30 minutes.

When it’s time to roll, unwrap the dough and cut into 4 pieces. Keep extra pieces wrapped in plastic wrap to prevent drying out.

On a floured surface, roll out the dough, pass it through a pasta maker roller on the widest setting, fold into thirds and run through the roller again. Repeat this process one notch at a time until reaching notch 0, or a long thin sheet of pasta has formed. If long and still thick, cut in half and run through the pasta thinner until reaching notch 0 or thinnest possible setting. Rinse and repeat with remaining balls of dough.

Fold the pasta onto itself accordion-style without the folds overlapping. Slice lengthwise into ½” wide strips.

Make sure each piece of pasta is generously coated in flour before twisting into nests and placing onto a rimmed baking sheet dusted in flour.

For the Bolognese

Start by mixing finely minced onion, finely chopped medium carrots, and chopped ribs of celery. Set aside.

In a large pot brown ground beef, pork, and lamb (optional) in some olive oil over medium heat until brown, 3-5 minutes. Place in a bowl and set aside. In a separate pan, dump pancetta and brown until the fat has rendered out and has become crispy.

In the same large pot, sauté the onions with the finely chopped celery and carrots until soft.

Once the vegetables are soft and the pancetta is crisp, dump the pancetta into the pot with the vegetables along with tomato paste. Mix to combine.

After 2 minutes of letting the tomato paste caramelize, pour in dry white wine (Sauvignon Blanc) and scraping up all the fond, and mixing together. Let simmer for about 5 minutes until the wine has almost completely evaporated.

Add back in the browned beef, pork, and lamb to the pot and stir together. Once combined, ladle in enough chicken stock to submerge everything.

Top all of that with whole milk, bay leaf, a couple of parmesan cheese rinds (optional), and grated nutmeg. Mix to combine.

Place into a 300°F oven for 3-4 hours.

Once the sauce is out of the oven and pasta is finished, skim off any excess fat from the sauce and remove the bay leaf from the pot. Taste for seasoning.

Top with a generous amount of freshly grated parmesan, a pinch of kosher salt, freshly ground black pepper, and optionally, heavy cream. Mix to combine.

For final assembly, boil the pasta until just about done (45 seconds for fresh homemade pasta) and place it into a saucepan with a large amount of sauce along with ¼ cup of pasta water.

Toss together over medium-low heat until some of the sauce is absorbed and emulsified and the pasta is fully cooked.

Place into a bowl for serving and enjoy.