Homemade pasta with slow-cooked Bolognese and spent grain flour (any variant)

Bolognese:

1. Fry the bacon in a pan (preferably thick-bottomed) until crispy.
2. Add the finely chopped carrots, onion and celery and sauté for 5-10 minutes.
3. Remove the vegetables and bacon, add a generous amount of olive oil to the pan and first brown the meat over a high heat (if you are using a cut of beef - start by frying this until it has a nice crust and then add the minced beef.)
4. Add the bay leaves, oregano and white wine and allow the sauce to reduce by half.
5. Return the vegetables and bacon to the pan with the chopped tomatoes, cream and stock.
6. Turn the heat down to low and leave to cook for three hours under a lid.
7. Reduce the sauce if it is too thin. Add more water if it is too dry. Season to taste with salt and pepper.

Pasta:

1. Mix the flour and make a small mountain of flour on your kitchen table. Make a hole in the centre (like a volcano), beat the eggs and add them to the hole in the flour.
2. Mix the flour and eggs thoroughly and knead for about 20 min. until the dough is smooth - it is important to knead it thoroughly.
3. Divide the dough and wrap in cling film.
4. Let the dough rest for about 30 minutes.
5. Next, make the pasta sheets on a pasta machine, starting at the 7^th setting. For the pasta, stop at the 2^nd or 1^st setting. Boil water in a pot and add salt.
6. The pasta should cook for 2-3 minutes.
7. Serve pasta and bolognese with lots of parmesan!

NOTE: The nutritional content only covers the pasta sheets where 01 Pilsner spent grain flour has been used.