Ingredients
3.5 cups of AP flour plus 4 tbsp
4 eggs
1/4 cup olive oil plus 1/2 teaspoon
1/2 pound ground beef
1 pound ground pork
1 medium onion diced
1 medium carrot diced
1 rib of celery chopped
28 oz of crushed san marzano tomatoes
1 cup of chicken stock
1/2 stick of butter
2 cups of whole milk
1 cup grated sharp provolone cheese
salt
pepper
Preparation
Form a mound with 3.5 cups of the flour on a large flat surface. Form a well in the middle and place the eggs and 1/2 tsp of olive oil in the middle. Slowly incorporate the flour into the eggs. When the dough comes together, knead for five minutes. Let dough rest. In a large stockpot, combine 1 tbsp olive oil with the onion, carrots, and celery. Saute for five minutes and transfer to a bowl. Brown meat in the same pot with remaining olive oil. Re add vegetables and the tomatoes and stock. Cover and simmer for 1 hr. In a separate pot, melt i/2 stick of butter and add the remaining flour. cook for three minutes. Add milk and bring to a boil. Turn off heat and add cheese. stir until the cheese melts. Set oven to 350 and roll the dough in a pasta machine into thin sheets. Arrange the layers, placing a layer of the provolone bechamel on top and bake for 45 minutes. Rest for 15 minutes and serve.
