Fetuccini Bolognese

So for my second show I cooked up some Fetuccini Bolognese with some Pizza Dough Fritters.

Fetuccini Bolognese

2 Medium Onions, chopped
4 Celery Ribs, chopped
2 Medium Carrots, chopped
5 Cloves of Garlic, thinly slices or chopped
1/4 Cup Olive Oil, extra virgin if you choose
1/4 Lb. Pancetta or Slab Bacon, chopped
1 Lb. Ground Beef, or veal
1 Lb. Ground Pork
1 6oz. Can Tomato Paste
1 C. 2% Milk, or whole milk
1 C. Dry White Wine
1 C. Water
1 t. Thyme, dried or fresh
1 1/4 t. Salt
1/2 t. Black Pepper

Cook onions, celery, carrot, and garlic in oil in 6-8 quart pot over moderate heat, stirring occasionally until softened. About 5 minutes.

Add pancetta, beef, and pork, and cook over moderately high heat, stirring and breaking up lumps until no longer pink. About 6 minutes.

Stir in tomato paste, milk, wine, water, and thyme, and gently simmer, covered until sauce has thickened. About 1 to 1 1/2 hours. Add salt and pepper adn remove from heat.

In water boil fetuccini until done.

Pizza Dough Fritters

1 Lb. Pizza Dough, either freshly made or frozen, or instant
1/4 C. Green Onions, chopped
1/4 C. Pancetta or Bacon

In pan or deep fryer heat oil to 375F.

Mix pancetta and green onions in with pizza dough. If dough is too sticky add a little white flower.

Make dough into balls and fry until golden brown. About 5 minutes.