Monica Pope’s Bolognese with Hand-Cut Egg Noodles (a.k.a. Spaetzle)

Directions for the Bolognese:

Cook meat in a heavy saucepan over medium heat, and drain the fat. Remove the meat from the saucepan and set aside. In the same saucepan, sauté vegetables in a little olive oil until translucent. Add the meat back in, add the wine, and simmer until the liquid is cooked down by half. Add the tomatoes and stock, and simmer until the liquid is again cooked down by half. Season with salt and pepper to taste.

Directions for the Spaetzle: 

Peck the butter into the flour and salt. Combine the egg and yolks, and then mix them into the flour mixture. Knead briefly. Wrap with plastic wrap, and chill the dough for 2 hours. To cook, roll out dough as thin as possible. Cut to look like spaetzle (a cross between noodles and dumplings) – it will look pretty scrappy. Boil for 3 – 5 minutes. Serve spaetzle with Bolognese over the top.