The fast-rising Pie Tap Pizza + Bar won this year's CultureMap Dallas Tastemaker Award for best new restaurant, and Chef John Hrinkevich is celebrating. And when a chef celebrates, our bellies win.
He's at Whole Foods Market to shop for lasagna bolognese ingredients, because in addition to incredible pizzas, Pie Tap also serves up fresh pasta. Join him as he cracks open a local brew, grabs a cart, and heads into the aisles, picking up everything from organic tomatoes to grass-fed beef. Then follow the recipe below to make an Italian meal the whole family will enjoy.
Egg pasta dough ingredients
1 lb. 00 flour
12 egg yolks
1 whole egg
1 tsp. sea salt
Ricotta cheese ingredients
1 qt. whole milk
1.5 cups heavy cream
2 cups buttermilk
1 tsp. sea salt
Bolognese sauce ingredients
4 oz. olive oil
2.5 lb. ground beef
8 oz. white onion, diced into 1/8-inch pieces
4 oz. celery, diced into 1/8-inch pieces
4 oz. carrot, diced into 1/8-inch pieces
2 tbsp. garlic cloves, minced
1 cup white wine
1 cup beef broth
1 qt. tomato sauce
2 cups whole milk
2 tsp. sea salt
1 tsp. black pepper
Egg pasta dough directions
Combine flour and salt in the mixer or pasta machine and mix thoroughly for 3 minutes.
Add whole egg and egg yolks and mix until thoroughly combined, then form into a ball.
Let dough rest for 30 minutes before extruding through the pasta machine.
Bolognese sauce directions
Heat olive oil in a braising pan. Add ground beef and brown, seasoning with salt and pepper.
Remove ground beef from pan and add onion, celery, carrots, and garlic. Season with salt and pepper.
Sweat vegetables for 10 minutes, stirring frequently (do not brown).
Add white wine and cook over medium heat until reduced by half.
Add the beef broth and tomato sauce, and return the cooked ground beef to the pot. Season with salt and pepper.
Bring to a simmer, add milk, and continue to simmer on medium-low for two hours, stirring occasionally.
Skim grease from the top while cooking.
Ricotta cheese directions
Combine ingredients in a large pot and heat slowly, stirring often. Important: do not scorch!
When curd has fully formed on top of the liquid, turn off heat and let rest for 15 minutes.
After 15 minutes, skim curd off the surface and place into a cheese cloth-lined colander.
Place colander on a sheet pan to continue draining off remaining liquid.