Tagliatelle Bolognese
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
44
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil450 g
Pancetta1 medium
Onion (finely chopped)450 g
Ground Pork450 g
Ground Beef1 cup
Milk2 cups
Red Wine (dry)450 g
Pasta (dry tagiatelle)Directions:
1
Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop
2
In a large heavy-bottomed saucepan, heat the olive oil over medium flame
3
Add the pancetta and saute for 2 minutes to render out the fat
4
Add the porcinis, onion, celery, carrots, and garlic; stirring to combine
5
Toss in the thyme, oregano, rosemary, and bay leaves
6
Cook for 5 to 10 minutes, stirring, until the vegetables are very tender but not browned
7
Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon
8
Add the milk and simmer until the liquid is evaporated, about 10 minutes
9
Carefully pour in the tomatoes and wine; season with salt and pepper
10
Bring the sauce to a boil, then lower the heat and cover
11
Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick
12
Taste again for salt and pepper
13
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 or until tender yet firm (as they say in Italian "al dente
14
") Drain the pasta well and toss with the Bolognese sauce
15
Shower with basil and pass grated cheese around the table