Genovese Red Sauce

Total Time:
3 hr 35 min
Prep:
10 min
Inactive:
10 min
Cook:
3 hr 15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 3 tablespoons EVOO
  • 4 ounce chunk pancetta or guanciale, 1/4-inch dice
  • 4 ounces prosciutto cotto or mild ham, fine dice
  • 1 1/4 pounds ground veal
  • 3 to 4 cloves garlic, finely chopped
  • 1 large fresh bay leaf
  • 1 medium onion, finely chopped
  • Salt and freshly ground black pepper
  • A few grates of fresh nutmeg
  • 1/4 cup tomato paste
  • 1 1/2 cups dry white wine
  • 1 1/2 cups milk
  • 1 to 2 cups chicken stock or water
  • 1 pound egg tagliatelle, such as Delverde brand
  • Freshly grated grana padano cheese or Parmigiano-Reggiano
Directions

Heat the EVOO in a Dutch oven over medium heat. Add the pancetta and render until it begins to crisp, then add the ham and stir a minute or 2 more. Add the veal and break it up into fine crumbles, until lightly brown. Then add the garlic, bay leaf and onions, and season with salt and pepper and a little nutmeg. Let the onions cook, partially covered, for a few minutes, then stir in the tomato paste until fragrant. Add the wine and heat. Then add the milk, reduce the heat to low and simmer gently 3 hours. Add a little stock or water whenever the sauce gets too thick, up to 2 cups over the course of the cooking time. Cool and refrigerate or freeze for make-ahead meal.

To serve, boil the pasta in salted water to al dente; reserve 1 cup starchy cooking water just before draining. Add to the sauce, toss with the pasta and some cheese and serve in shallow bowls.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Redder Than Red Cranberry Sauce

    Recipe courtesy of Nigella Lawson