I used his pasta recipe here, substituting half of the all-purpose flour with semolina. After resting and rolling through my pasta machine I hand-cut the pasta making parppardelle.
Aside from the fact that I used beef heart, the bolognese is pretty traditional. I cooked a mirepoix with garlic and some chili flakes in olive oil before adding the meat and browning it. Then tomato paste was added along with balsamic vinegar, red and white wine, oregano and milk. This was cooked on low heat for two hours.
The parmesan frico was made by placing grated cheese on a silpat (silicon baking mat) and baking it at 350 degrees for about 15 minutes.