As long as I have had my KitchenAid mixer, I have eyeballed the different attachments.
The first attachment I obtained was the pasta attachment; a roller and two cutters – which I have used many times. Fresh pasta cooks so much faster.
I had mixed feelings about the grinder attachment. I didn’t really think I would actually grind my own meat or make sausage. And then that all changed when I watched this video. I wanted to be the Level 3 pro-chef guy. Often when I’ve made meatballs (or even meatloaf) I have choses to buy the pre-mixed veal, pork, and beef ground meat. In the store they call it the ‘meatloaf mix’. But in the video, the pro-level chef ground his own meats AND made his own pasta. So of course I had to do this as well.
I splurged on the grinder attachment and began research what meats to use and how to do it. For the beef, I choose a chuck steak. For the pork, I chose a rib roast. The veal was just veal.
I freezed the meat and grinder parts. Then I ground my own meat!
With the meat ground, I mixed in a some Planko, eggs, Pecorina, onion, garlic, and then browned them in some olive oil. And just like in the video, I used the same pot to make sauce. Onion, garlic, crushed tomatoes, tomato paste, and used the technique of tying together fresh basil leaves and an orange rind in butcher’s string.
I figured if I was going all out, I might as well make fresh pasta. I chose semolina flour and a couple eggs. I folded it a few times and then let it rest in the fridge.
For a simple recipe as meatballs and spaghetti, I came out amazing.