Tagliatelle Bolognese

Tagliatelle Bolognese is a hearty and comforting meat sauce that simmers over low heat for hours until it is soft and tender. The base of the sauce is a typical soffrito, sauteed onions, carrots and celery, then add the ground meats and tomato paste, deglaze with red wine, add a little chicken or beef stock and let it simmer over low heat until you are ready to serve. Add a cup of half and half at the end to round out all of the flavors. The result is a super velvety, rich, creamy meat sauce. Toss with the tagliatelle (or any pasta, really), top with freshly grated Parmigiano Reggiano and a sprinkling of chopped parsley and you have a complete meal.

There are so many reasons to love this recipe. For one, it doesn’t require much in the way of sides, except maybe a loaf of french bread, or a tossed salad. It can be as time consuming as you like. If you are looking for a slow Sunday in the kitchen, make your own tagliatelle from scratch while the sauce is simmering. If you’re looking for quick and easy, use a dry pasta. The preparation itself requires very little hands on time. Once you have all the ingredients in the pot, reduce the heat to a simmer and let time do the rest. Either way, your meat eating friends and family will love it!

And, to give credit where credit is due, the earliest recipe for Bolognese, was documented by Alberto Alvisi, in Imola, near Bologna, who worked as a cook for the local Cardinal Baranaba Chiaramonti, who later became Pope Pio VII. Alvisi’s recipe uses nine ingredients, lard, butter, onion, veal or pork loin, broth, flour, salt, pepper and cinnamon (which I was surprised to learn). The recipe has evolved over time, and it is assumed that returning British and American soldiers who served in the invasion of Sicily, Calabria and Apulia during World War II are responsible for its widespread popularity.

Alright, let’s get started!

 

To begin, add the olive oil to the bottom of a dutch oven or a large pot. When the oil is hot, add the onion, celery and carrots. Saute uncovered over medium heat for 5-7 minutes, stirring occassionally. Saute until the vegetables are soft and the onions are transluscent. 

Then, add the ground beef and ground pork, breaking with a fork, or potato masher. I recommend using 80%-85% lean ground beef. Reduce the heat to medium and saute the meat until it takes on a golden, nutty color, about 5-7 minutes. If brown bits are sticking to the bottom of the pan, that’s okay. It will add to the flavor. 

Add the tomato paste and mix well. Cook for about a minute, until the tomato paste is slightly sticky and turns brick red.  

Then, add the red wine to deglaze the pan and it allow it to reduce by half. Scrape up any brown bits that may have stuck to the bottom of the pan and incorporate them into the sauce. 

Next, add the stock, salt, pepper and oregano. I suggest starting with 1 teaspoon of salt and then adding more, to taste.

Stir the sauce, cover and then allow it to simmer on low for an hour and a half, or longer. I find the longer it simmers, the better it tastes. It allows the meat to break down, melting into the sauce and the result is a smoother, more tender sauce. That said, check on it occassionally. If it looks like it is getting too dry, add a little more stock.The sauce should not be sticking to the bottom of the pot.

When you are ready to eat, set a large pot of salted water to boil over high heat. Once the water is boiling, add the pasta and cook per package instructions until it reaches al dente.

While the pasta cooks, finish the sauce. Add the half and half and mix until it is incorporated. 

Taste and adjust the seasoning, as necessary. 

Then, gently toss the pasta with the sauce. If the sauce is too thick add a ladleful of pasta water to thin it to your desired consistency. Sprinkle chopped parsley over the top and some freshly grated Parmigiano Reggiano and enjoy!