Tagliatelle Bolognese
Tagliatelle Bolognese is a hearty and comforting meat sauce that simmers over low heat for hours until it is soft and tender. Serve it with egg pasta (or any pasta, really). It also makes a great sauce for layering in lasagna.Serves 4
Ingredients
- 4 Tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 3 celery stalks, diced
- 1 1/2 lbs ground beef
- 1/2 lb ground pork
- 4 Tbspns tomato paste
- 1 1/2 cups beef or chicken stock
- 1/2 cup dry red wine
- 1 cup half and half
- 1 tspn dried oregano
- 1 tsp salt
- 1/2 tsp pepper
- Parmiggiano Reggiano sprinkled on top
- 1 lb Tagliatelle or Pappardelle
Instructions
- 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, 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.
- Then, 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.