Octopus Bolognese with Goose Pancetta
For the Goose Pancetta:
In a non-reactive container, combine salt, sugar, pink salt, fennel seeds, coriander, black pepper, and chili flakes. Bury goose breast in cure, cover, refrigerate, and cure 3 days. Rinse and dry. Tie with butchers twine and hang in walk-in at least 1 to 2 weeks.
For the Octopus Bolognese:
In a meat grinder fitted with a fine die, grind octopus, carrots, onions, and garlic. In a medium saucepan, heat olive oil over medium-high heat. Add ground octopus-vegetable mixture and sweat until vegetables are soft and octopus tightens up. Deglaze with red wine and reduce slightly to burn off some of the alcohol. Add tomatoes and stir to incorporate. Bring to a boil, reduce to a simmer, cover, and cook 2 hours, until octopus is tender. Season with salt and pepper.
For the Tagliatelle:
In a bowl, whisk together egg yolks, eggs, milk, and olive oil. Pour three-quarters of the flour onto a work surface, work in salt, and make a well in the center. Pour wet ingredients into the well. With your fingers, slowly work the wet ingredients into the dry until dough comes together. Begin pressing the dough together to form a ball. Knead dough 15 minutes, until smooth and elastic, adding additional flour, as needed. Press dough flat, and with a pasta machine, roll dough through thickest setting. Continue rolling to thinnest setting. Cut pasta into 15 sheets. Layer pasta sheets, sprinkling flour in between, and fold in thirds. Cut the pasta into tagliatelle and lay it out to dry.
To Assemble and Serve:
Dice 1 tablespoon Goose Pancetta. Bring a large pot of salted water to a boil and cook 15 strands Tagliatelle to nearly al dente. Drain. Heat a frying pan, and render Goose Pancetta with chili flakes. Pour in ½ cup Octopus Bolognese and cream. Simmer gently to incorporate. Add Tagliatelle to the sauce and toss to combine. Finish cooking the Tagliatelle in the sauce for at least a minute and finish with basil. Plate and garnish with Parmesan.