|1||recipe||Pasta||about a pound|
|3/4||cup||Carrot||minced or shred with food processor|
|3/4||cup||Celery||minced or shred with food processor|
|3/4||cup||Onion||minced or shred with food processor|
|1 1/2||tablespoon||Tomato Paste|
|1||pounds||Ricotta||or one small container|
Make pasta. Cut into rectangles about 5" x 6" and very. thin.
Grease 2 large cake pans. Pour in a jar of tomato sauce.
Roll 1/4 cup of filling in one uncooked pasta rectangle. Place seam down in pan with tomato sauce.
When pan is filled, top with about 1/2 of the bechamel. Cover and bake at 350F for about 1/2 hour or until heated through and tomato sauce is bubbling up through bechamel.
Saute carrots, celery, and onions in olive oil until soft. Add garlic and saute for another minute or so. Season to taste with salt.
1. Melt butter in saucepan.
2. Stir in the flour and cook for about a minute, stirring.
3. Stir in milk, stirring, a little at a time. Cook over medium heat till sauce starts to boil and sauce has thickened.
4. Stir in parmesan. Adjust salt.
Deglaze pan with wine. Reduce till almost gone. Add stock if using and reduce again until almost gone.
Stir in tomato paste while some liquid remains.
Add meats, breaking up clumps, and season with salt. Saute until cooked but not browned.
Test filling for moistness. Add more olive oil to taste. This will vary based on the meat used.
Stir in ricotta and basil. Use about a teaspoon of dried if fresh basil isn't available.
Pulse in food processor about 8 pulses. You want to make the morsels of meat smaller but not create a paste. Should remain granular.
Stir in about 1/2 cup of the bechamel sauce and adjust seasonings.
Place all ingredients into bowl of a food processor.
Process till everything comes together. Knead briefly, and place under a bowl to rest for 20 minutes.
Divide the dough in half, picking one half to work with. Place other half back under bowl while you work. Pass the dough through the various steps of a pasta machine, until you reach the desired thickness.
Once you've reached the desired thickness, you can use as desired. If making fettuccine, let the uncut dough sit on table a bit to dry out some. Make sure it doesn't stick to the table. Cut as desired.
One extra large egg per 100 grams of flour works great. Set to closed lid position and process for 2 minutes on interval speed
Heat a large pot over medium heat. Add oil and then add onion and carrot. Saute for 8-10 minutes or until softened. Add in garlic and cook for 1-2 minutes longer. Remove from heat if not adding tomatoes right away to make sure garlic doesn't burn.
Puree tomatoes with a stick blender. Add to the onion carrot mixture. Stir in tomato paste, basil, oregano, red pepper flakes, salt, pepper, and sugar.
Reduce heat to a medium-low and let simmer for at least 20-30 minutes. If time permits, let simmer on low for 1-2 hours, stirring occasionally.
You can use stick blender some more if desired.