Sirloin Bolognese With Fresh Fettuccini
by Kevin Ryan, Chef, The Bay House, Lincoln City, Oregon
- 2 (10-ounce) Certified Piedmontese sirloin steaks
- 2 teaspoons extra-virgin olive oil
In a large skillet bring olive oil to high heat. After heating, season the steaks with salt and pepper and sear until browned on both sides. Remove the steaks from the pan, let rest for 5 to 7 minutes. Then, with a chef’s knife, slice the steak and set aside until ready to serve over Bolognese Sauce and Fresh Fettuccini (recipes follow).
- ¼ cup diced carrot
- ¼ cup diced celery
- ¼ cup diced onion
- 4 cloves garlic, sliced
- 1 cup red wine
- 2 pounds peeled tomatoes
- 3 teaspoons tomato paste
- Salt, to taste
- Pepper, to taste
Using the same skillet, add carrot and begin to sweat, then add celery, followed by the onion and garlic. When all vegetables are semi-soft, deglaze with red wine and reduce. Add tomatoes and tomato paste, then reduce by half. Season with salt and pepper and set aside until ready to serve.
- 2½ cups flour
- 4 eggs
- Juice of ½ lemon
- ½ teaspoon salt
In a food processor or mixing bowl, combine flour, eggs, lemon juice, and salt. When the dough comes together, knead for 8 to 10 minutes, then wrap in plastic and let rest for 20 minutes. Cut the rested dough into sections then, roll the dough onto a lightly floured surface. Roll through a pasta roller twice on each setting—1 through 5. Then, the fresh pasta sheets through pasta cutter to cut into fettuccini. Cook in boiling salted water until al dente, no more than 2 minutes, strain and serve.