1 1/2lbof ground veal or Italian meat blend (beef, pork, and veal)
1/2cfinely chopped onion
⅓ cup finely chopped carrot
⅓ cup finely chopped celery
2cloves garlic, grated
1container Pomi tomatoes, chopped
1container Pomi tomatoes, strained
½ teaspoon ground pepper
1/2cfreshly grated Parmigiano Reggiano cheese
parsley, finely chopped for garnish
16egg yolks, room temperature
3 1/2call-purpose flour
MAKE THE SAUCE
In a large saucepan or dutch oven, heat 2 tsp olive oil until hot and add meat. Cook until lightly browned but still pink. Add onion, carrot, celery, and garlic. Cook until onions are translucent, about 5 minutes.
Add tomato paste and stir until combined. Add wine, broth, tomatoes, and spices and bring to a boil. Cover and reduce to simmer and cook, stirring occasionally 1 hour. Season to taste.
MAKE THE PASTA
In a stand mixer using the paddle attachment, combine egg yolks and flour until combined. While mixing, add oil one tablespoon at a time. If necessary, slowly add water to help the dough come together.
Switch to the dough hook attachment and knead 3-5 minutes, until smooth. The dough will be dry but will hold together. Wrap dough in plastic wrap and refrigerate 30 minutes to 2 hours.
COOK AND SERVE
When almost ready to serve, heat a large pot of salted water to boiling. Press pasta using the roller instructions and cut into fettucini sized pieces. For me, this was pressed to #5 thickness.
Add pasta and cook 3 minutes. Serve topped with sauce, parmesan cheese, and parsley, if desired.