We’re serving up a fresh batch of second chances with Season 2 of the heartfelt series Bake and Make Up! Each episode of the sweet series reunites a once inseperable twosome, from friends and lovers to siblings and coworkers, who have either lost touch or parted ways and sees them mend their relationship while working together on a recipe meaningful to their shared past. Watch Season 2 Mondays, September 2 to 30 at 9pm ET / 6pm PT.

In Episode 4, we meet aspiring media mavens Chris & Sue who met freshman year in a Radio and Television Broadcasting program. Neither expecting that while their lives took similar paths after college, they would completely lose touch. Now, class is back in session for these former students as they reunite to figure out what went wrong and learn to create a refined version of their favorite study meal, Ragu Bolognese with Fresh Pasta.

RAGU BOLOGNESE WITH FRESH TAGLIATELLE

Bolognese Sauce
3 tablespoons olive oil
2 medium onions, minced
2 ribs celery, minced
2 small carrots, minced
1/2 lb. Ground beef
1/2 lb. Ground veal
2 oz thinly sliced pancetta, finely chopped
4 tablespoons tomato paste
1 clove garlic, grated
2 cups beef stock, divided
Salt & pepper
1 cup whole milk
Fresh basil
Fresh Tagliatelle
5 cups 00 flour (plus more flour, for dusting)
6 large eggs
2 teaspoons olive oil
Assembly
3 tablespoons salt
Parmesan cheese (if desired)

Instructions
Bolognese ragu
1. In a heavy pot, heat olive oil over medium-high heat. Add onions, celery, and carrots. Sauté for 5 to 8 minutes, until softened.
2. Add beef, veal, and pancetta. Sauté until browned, stirring often, breaking up ground
meat with the back of the spoon, and scraping up brown bits.
3. Add tomato paste and garlic, cooking for an additional 1 minute.
4. Add 2 1/2 cups of the beef stock. Stir well to combine. Season with salt and pepper.
5. Reduce heat to very low and gently simmer, stirring occasionally, for 1 1/2 hours.

Fresh Tagliatelle Dough
1. Place flour on a board or in a bowl. Make a well in the centre of the flour and crack
the eggs into it. Add olive oil. Beat together the eggs and olive oil until smooth.
2. Using your fingertips, mix the flour into the eggs, incorporating a little at a time until completely combined.
3. Knead the pieces of dough together — with a bit of work and some love and attention, the dough will bind together to form one big, smooth lump of dough.
4. Wrap the dough in cling film and refrigerate to rest at least 30 minutes.

Bolognese Ragu (continued…)
1. Once the sauce has simmered for 1 1/2 hours, add 1 cup of whole milk and bring back to a simmer.
2. If the sauce seems dry, add remaining 1 1/2 cups of beef stock.
3. Stir in fresh basil.
4. Keep warm until ready to serve.

Rolling Pasta
1. To roll pasta, ensure the pasta roller is clamped securely to the work surface. Dust your work surface with flour. Divide dough into two pieces roughly the size of a large orange.
2. Press one lump of dough flat with your fingertips.
3. Set the pasta machine to the widest setting and roll the pasta dough through the pasta roller. Dust pasta with flour if it sticks.
4. Click the machine down to the next setting and roll pasta dough through again. Fold pasta in half.
5. Return the pasta roller to the widest setting and roll the dough through again. Repeat this process five or six times to work the dough.
6. To make a thin sheet of pasta, you will now roll the pasta dough through all of the settings, starting from the widest and working your way down to the narrowest. Tips: Before each roll, dust dough lightly with flour. Should the pasta tear, fold dough over on itself and run through the machine again on the widest setting. Begin the process again, moving down through thinner gauges, dusting pasta with flour as you go, until you have attained the needed thickness.
7. When finished, fold the pasta sheet in half lengthwise, and then again, and then again until you have a neat bar of folded pasta.
8. Using a sharp knife, cut pasta into 1/4-inch slices to create tagliatelle.
9. Unravel pasta noodles and gently place on a baking sheet. Cover in plastic wrap followed by a damp towel to stop it from drying out.
10. Repeat with remaining pasta dough.

Assembly
1. Bring a large pot of water to a boil. Add 3 tablespoons of salt. Add pasta and cook, stirring gently, for 3 to 4 minutes or until al dente.
2. Reserving 1/2 cup of pasta water, drain pasta.
3. Transfer ragu to a large skillet and heat over medium-high heat. Add pasta and toss to coat. If the sauce seems dry, stir in some of the reserved pasta water.
4. Divide pasta among plates.
5. Serve with Parmesan, if desired.