Classic Bolognese

• For the Pasta Sauce:
• 4 tablespoons Butter
• 3 Yellow onions, minced
• 1 Head garlic, zested
• 2 Fresh bay leaves
• 1 pound Ground beef
• 32 ounces Crushed tomatoes
• 1/2 cup Red wine
• Pinch Salt and Pepper
• For the Pasta Dough:
• 4.5 cups 00 Flour
• 8 Eggs
• 1 tablespoon Olive Oil
• few pinches Salt

1. Mince the onions and zest the garlic. In a heavy bottomed pot, slowly melt the butter. Add the onions and cook slowly. Season with salt and pepper, and let the onions cook evenly and softly without browning.
2. When you smell the heavenly scent of just-cooked onions, add the zested garlic and take a big whiff while you stir. Add the bay leaves and mix those into the buttery, oniony garlic mix. Continue to slowly cook, 1-2 minutes longer.
3. Add your beef and increase the heat on the pan. Break up the meat with a wooden spoon and stir occasionally to make sure nothing sticks. Season well with salt and pepper.
4. Add the can of tomatoes and half cup of red wine. Bring the sauce up to a slight boil, then immediately reduce to a low simmer. Cook for 1 1/2 hours, stirring occasionally, until the flavors are just where you want. Add a squeeze of lemon juice or some fresh chopped thyme if you want.
5. Roll out your pasta dough and cook briefly until just tender. Serve immediately with hot sauce!
6. Combine wet ingredients in a bowl and whisk well.
7. Once combined, slowly whisk in flour. When dough starts to form, turn out onto a clean work surface and knead in the rest of the flour.
8. Knead dough for 15 to 20 minutes, until the dough bounces back when you press your thumb into it. Refrigerate at least 30 minutes before rolling out pasta.

pasta sauce, butter, yellow onions, garlic, bay leaves, ground beef, tomatoes, red wine, salt, flour, eggs, olive oil, salt

Taken from food52.com/recipes/20818-classic-bolognese (may not work)