Alex making the parpadelle
Parpadelle is a thicker pasta so we hand cut it after the pasta is rolled out. So make the dough, roll it out through your pasta machine. On our machine we rolled it out to the 8th setting. Then hand cut it into 1 1/2 inch width. Remember to lightly dust with flour so it doesn’t stick together after being cut.
We served the Parpadelle with a bolognese with sausage sauce. Recipe below.
1 lb ground beef
1 lb ground pork
6 sweet Italian sausage links squeezed out of the casing (discard the casing). If you like it spicy use spicy sausage.
1 onion chopped
4 cloves garlic minced
3 carrots peeled and minced
2 Tbsp olive oil
Splash of red wine
3 – 28 oz cans of tomato sauce
1 Tbsp dark brown sugar
Salt, pepper, oregano to taste
1/4 cup basil chopped for garnish
Brown the chopped beef and pork, season with salt, pepper and oregano. Once browned transfer to a bowl with a slotted spoon and drain the fat.
In same pan brown the sausage. Season with salt and pepper and oregano. Try to break it up into the smallest pieces you can. Sometimes I have to take it out and chop it and throw it back in.
Make a well in the center of the sausage. Add olive oil and sauté the onions and carrots. Season to taste with salt, pepper and oregano. Let this sweat a bit and then add the garlic. Sauté until onions are transparent and add a splash of red wine. Turn up the heat and let the wine cook off. Add the tomato sauce. Add the beef and pork back in. Season again with salt, pepper and oregano if desired. Add the brown sugar. Mix it all together, turn down the heat and let it simmer on low for at least 2 hours. I often transfer to a crockpot if I need to leave the house and let it go on low until we eat.
Serve over any pasta.