[greglepore]

Originally Posted by rsrguy

Needed some comfort food after another 2 weeks of a cold... probably covid, but who cares anymore... am I right?
Anyway I cooked up 2 gallons of some bolognaise from scratch with beef, elk, pork, homemade from the garden pasata and marzanos.... 7 hours and almost a quart of cab... it's awesome. I dug out my pasta roller mill jacked it onto our kitchen aid and made a big mess of pappardelle... i finish my bolognaise with heavy cream not milk... Dinner was amazing and I slept like a babe...

I bet. Do you hand cut the pappardelle or do you have a wide cutting attachment. Mine only does fettucine...