Tagliatelle alla Bolognese

Name: Tagliatelle alla Bolognese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 allspice berries; 1 teaspoons freshly ground black pepper; 177 milliliters finely chopped carrot; 237 milliliters finely chopped celery (about 2 stalks); 5 sprigs fresh flat-leaf parsley; 6 Tbsps chopped fresh flat-leaf parsley; 340 grams ground pork; 340 grams ground veal; 473 milliliters finely chopped onion (about 1 large); 57 grams pancetta, finely minced; 4 teaspoons fine sea salt, divided; 340 grams uncooked tagliatelle or fettuccine; 1 fresh thyme sprig; 2 Tbsps tomato paste; 6 liters water; 118 milliliters white wine; 414 milliliters whole milk

Tagliatelle alla Bolognese might be just the sauce you are searching for. One portion of this dish contains approximately 33g of protein, 25g of fat, and a total of 585 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have milk, flat-leaf parsley, pancetta, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat a large Dutch oven over medium heat.

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Dutch Oven

Add pancetta to pan, and cook 2 minutes, stirring occasionally.

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Pancetta

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Frying Pan

Add chopped onion, chopped celery, and chopped carrot; cook 10 minutes or until tender, stirring occasionally.

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Carrot

Celery

Onion

Add ground veal, ground pork, 1 teaspoon salt, and pepper; cook 5 minutes or until browned, stirring to crumble. Stir in wine. Cook for 3 minutes or until liquid almost evaporates, stirring occasionally. Stir in tomato paste. Reduce heat to medium-low.

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Tomato Paste

Ground Veal

Pepper

Salt

Wine

Place 5 parsley sprigs and next 3 ingredients (through thyme) on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

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Parsley

Thyme

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Cheesecloth

Add cheesecloth bag and milk to pan; bring to a simmer. Simmer on low heat 1 hour or until thick, stirring occasionally. Discard cheesecloth bag.

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Milk

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Cheesecloth

Frying Pan

Bring 6 quarts water and remaining 1 tablespoon salt to a boil in an 8-quart pot.

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Water

Salt

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Pot

Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until al dente.

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Pasta

Water

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Pot

Drain.

Place 1 cup pasta in each of 6 shallow bowls; spoon about 3/4 cup sauce over each serving.

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Pasta

Sauce

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Bowl

Sprinkle each with 1 tablespoon chopped parsley.

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Parsley

Wine note: A pasta with Bolognese sauce needs a wine that will balance the richness of the pork, veal, and pancetta, plus mirror the acidity of the tomato paste. A wine made from sangiovese grapessuch as Chiantiis ideal. Opt specifically for a Chianti Classico, which is richer and earthier than basic Chianti. A great wine for the price is the Banfi Chianti Classico 2005 ($14). Karen MacNeil

Ingredients you will need

Bolognese