Recipe

Tagliatelle And Bolognese Ragu Recipe

	Celtic_queen33 / All my dishes 1 year, 7 months ago I've been a Martha Stewart devotee for approximately 10 years now. I have every Martha Stewart Living since 1997, and I keep them in bins. This recipe was pulled from one a few years ago. It's fantastic! Prep:15m Cook:145m Servings:6	Celtic_quee
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Ingredients

2 tbsp evoo

3 tbsp unsalted butter

½ c finely minced yellow onions

½ c finely minced carrots

½ c finely minced celery

½ c (2 to 3 oz) thickly sliced pancetta, finely minced

1 lb ground beef chuck

1 lb ground pork loin

½ c medium bodied red wine, such as Chianti Classico

Coarse salt and pepper

3 tbsp double concentrated Italian tomato paste, diluted in 3 cups beef broth

½ c milk, preferably whole milk

1 lb imported dried tagliatelle

½ c freshly grated Parmigiano-Reggiano

Directions

Make the ragu: Heat the oil and 2 tbsp of the butter together in a medium saucepan over medium heat. As soon as the butter begins to foam, add the minced vegetables. Cook, stirring occasionally, until the vegetables have a nice golden color. Add the pancetta, and cook until lightly golden, about 5 minutes. Add the ground beef and pork, raise heat to high, and cook, stirring and breaking up meat with a wooden spoon, until meat and vegetables have a rich brown color and bottom of pan is glazed, 7 to 8 minutes.

Add the wine and cook, stirring, until almost all it has evaporated. Season with salt and pepper. Stir in the diluted tomato paste. As soon as the liquid comes to a boil, reduce heat to low, partially cover pan, and simmer for about 2 hours, stirring and checking sauce every 20 minutes. The sauce should be thick, with an appealing nutty brown color, and just slightly liquid. Add a bit more brother or water if sauce looks too dry.

Add the milk, partially cover, and simmer for 10 to 15 minutes longer. Taste, and adjust the seasoning. Turn off the heat.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the tagliatelle, and cook until pasta is al dente. Drain the pasta, and place in a large heated bowl.

Add remaining 1 tbsp of butter, about two thirds of the sauce and a small handful of cheese. Toss quickly until pasta and sauce are well combined. Add more sauce if needed. Serve at once, with cheese.

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