Tagliatelle Bolognese
Bolognese is just one of the many traditional dishes that originated from the city Bologna, Italy itself. Most of Bologna’s cuisine tends to be hearty and rich in flavor compared to the Southern style of cooking. The meat and tomato flavors come together and melt as you give them the proper time. As chef Thomas McNaughton, one of the greats, once said, “The most important ingredient in Bolognese is time, which turns the ingredients into something greater than the sum of its parts”.
If you’re feeling extra handy and want to make your own pasta for this dish here is an easy-to-follow tutorial that I provide: https://fettysfoodblog.com/homemade-tagliatelle-fresh-pasta-from-scratch/
Tagliatelle Bolognese
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 carrots finely chopped
- 2 celery stalks finely chopped
- 5 cloves garlic minced
- 2 1/2 pounds ground beef
- 1/2 pound ground pork
- 1 cup milk
- 4 oz tomato paste
- 1 cup dry red wine
- 1 pound dry tagiatelle pasta or fresh home-made pasta
- handful basil leaves for serving
- 1/8 cup parmesan cheese for serving
Instructions
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In a heavy Dutch oven or large heavy pot over medium heat, add oil, onion, carrot, celery, and garlic. Sauté until soft, 8 to 10 minutes. Add the beef and pork, breaking up with a spoon, until browned, about 15 minutes. Season with salt and pepper.
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Add the milk and let it simmer until the liquid is evaporated, about 10 minutes. Add the tomato paste and wine. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring occasionally. Add salt and pepper as needed.
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When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes until ready. If you are using the home-made paste, cook it for 3 minutes. Drain the pasta and toss with the Bolognese sauce. Garnish with some chopped basil and grated Parmesan.
