I know what you're saying. You're all, "Belle, I have too much time on my hands and I need to undertake needlessly complex cooking projects." I'm here for you, baby.
This may just be the least kosher food known to man: calf seethed in its mother's milk--plus two kinds of pork! Mmmm, pork.
150 g pancetta or back bacon
2 onions, chopped
1 carrot, chopped
2 stalks celery, chopped
5 cloves garlic, minced
500 g ground beef
500 g ground pork
milk to cover (about 1 c)
white wine (about 2 c, plus more as needed)
2 bay leaves
1/3 whole nutmeg, grated
2 T tomato paste
salt and pepper
2/3 c chopped chicken livers
3/4 c heavy cream
1. Fry pancetta or bacon in olive oil until rendered. Add onion, celery and carrot and sauté for 10-15 minutes.
2. Add beef and pork; cook over medium heat till done through. Add nutmeg, bay leaves, and milk to cover. Bring to boil and then turn down to a simmer. Cook till milk has been absorbed.
3. Add tomato paste and pour white wine over to cover; bring to a boil and turn down to a simmer, adding more wine as needed; let cook, covered, for 1 1/2-2 hours.
4. Stir in chopped liver and cook 5 minutes. Add heavy cream and stir through. Salt and pepper to taste.
500 g high-gluten flour
1/2 t salt
1. Put the flour in a bowl and mix with the salt. Make a well and
put the eggs in it. Mix it up with a fork or your fingers till it
amlagamates, adding some water if needed to form a dough. Knead for 10
minutes, till the dough is smooth and sproingly.
2. Divide in three pieces. Cover two with a clean cloth. On a
well-floured counter, roll out one piece, flouring the counter and
dough frequently and flipping the dough over so it doesn't stick
anywhere. After it has gotten a bit thin, start pulling it around the
rolling pin. That is, wrap one end of the dough around the pin and
stretch it away from you while holding the dough in place. Do this all
round the edge, then keep rolling and stretching and get bored, and
then do it all again. Ideally you should be able to read through it,
but as long as you can see the lines of text if you lay a bit on the
page I figure it's OK. Drape the big piece of dough over a clean towel
on the back of a chair, cover with another towel, and continue with the
remaining two pieces of dough in the same manner. Did I mention you
should buy a pasta machine; jeez, I want one pretty bad now.
3. Cut the dough into thin strips, either just freehand or by rolling the dough up and cutting slices off the roll.
To Serve: boil the noodles in boiling salted water till they float
to the sufrace (about 4-5 minutes). Drain and butter the noodles. Put
the sauce on the top and top with freshly grated Parmesan cheese. Now
go to bed, because you're going to be pretty tired. Tonight I'm making
fresh lasagna noodles and bechamel sauce to make lasagna with the
left-over ragú. I don't know why, since I feel pretty crap today. But I
bet it'll be tasty.