Lasagnette Pasta With Bolognese Sauce

• 4 cups all-purpose flour sifted
• 5 eggs
• 1/4 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil
• 2 carrots peeled and minced
• 2 stalks celery minced
• 2 cloves garlic minced
• 8 ounces cremini mushrooms minced
• 1 onion minced
• 6 ounces tomato paste
• 1/2 bottle red wine
• 2 pounds ground beef
• 1 pound ground veal
• water
• salt
• pepper

1. Add flour into the bowl of the KitchenAid(R) Stand Mixer. Create a well using a spoon. Crack the eggs into the center of the well. Using a fork, gently stir to break. Add salt.
2. Using the flat beater attachment, mix on low speed until the dough forms. Switch to the dough hook attachment. Turn to Speed 2 and knead for 2 minutes until the dough becomes elastic, yet a little sticky.
3. Wrap the dough ball in plastic wrap and rest for 30 minutes.
4. Cut the dough ball into 4 equal portions. Rewrap unused portions and set aside.
5. Attach the KitchenAid(R) Pasta Roller to the power hub of your Stand Mixer. Begin at the widest setting: "1."
6. Take 1 dough ball and press it into a flat disc. Run the dough through the Pasta Roller twice. Switch the setting to "2" and run through twice again. Increase the settings on the Pasta Roller until setting "3." Carefully cut the pasta strip in half.
7. Attach the Lasagnette Cutter from the KitchenAid(R) Pasta Cutter Set to the power hub of the Stand Mixer. Run the pasta through the cutter. Place cut pasta onto a lightly floured baking sheet. Continue with remaining dough.
8. For the Bolognese sauce
9. In a large, deep pan, add olive oil and heat over medium heat. Add the carrots, celery, garlic, mushrooms, and onion. Saute over low heat for 20-25 minutes or until completely soft and tender. Stir as necessary.
10. Add the beef and the veal, season with salt and pepper and cook until completely brown. Once browned, add tomato paste and allow to brown, approximately 5 minutes. Once brown, add the wine. Allow to reduce by half. Season with salt.
11. Add enough water to cover the sauce by 1". Simmer on low, stirring as necessary. When liquid levels are low, add more water. Continue cooking and reducing for a minimum of one hour.
12. The fresh pasta should be cooked immediately in a pot of salted boiling water for about 3-5 minutes. Plate and pour the Bolognese sauce on top. Serve immediately.

allpurpose, eggs, kosher salt, extravirgin olive oil, carrots, stalks celery, garlic, mushrooms, onion, tomato paste, red wine, ground beef, ground veal, water, salt, pepper

Taken from www.yummly.com/recipe/Lasagnette-Pasta-with-Bolognese-Sauce-2098939 (may not work)