Tagliatelle and Bolognese RaguFrom celtic_queen33 10 years ago
- 2 tbsp evoo shopping list
- 3 tbsp unsalted butter shopping list
- ½ c finely minced yellow onions shopping list
- ½ c finely minced carrots shopping list
- ½ c finely minced celery shopping list
- ½ c (2 to 3 oz) thickly sliced pancetta, finely minced shopping list
- 1 lb ground beef chuck shopping list
- 1 lb ground pork loin shopping list
- ½ c medium bodied red wine, such as Chianti Classico shopping list
- coarse salt and pepper shopping list
- 3 tbsp double concentrated italian tomato paste, diluted in 3 cups beef broth shopping list
- ½ c milk, preferably whole milk shopping list
- 1 lb imported dried tagliatelle shopping list
- ½ c freshly grated parmigiano-Reggiano shopping list
How to make it
- 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.
The Cookceltic_queen33 Woodhaven, MI
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