Photo: Tagliatelle Bolognese Recipe
Ingredients
- 2 ounces dried porcini mushrooms, wiped of grit
- 1/4 pound pancetta or slab bacon, finely chopped
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 5 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 bay leaves
- 2 sprigs rosemary
- 1 1/2 pound ground pork
- 1 1/2 pound ground beef
- 2 cups milk
- 1 (28-ounce) can crushed tomatoes
- 2 cups dry red wine
- Kosher salt and freshly ground black pepper
- 1 pound dry tagiatelle pasta
- Freshly grated Parmigiano-Reggiano, for serving
- 1 handful fresh basil leaves
- Fresh ricotta cheese
Directions
Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.
In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.
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. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.
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"). Drain the pasta well and toss with the Bolognese sauce.
Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.
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By Chef #1214663
on January 25, 2012
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I've tried this recipe twice, disappointed both times. Very "soupy" and flavorless. I'll stick with my aunt's Napoli recipes. Do love the dollop of ricotta - seasoned mine with pepper and oregano as auntie calls for in her lasagne recipe.
By jovanna_2562938
Long Island, NY
on October 09, 2011
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I've made this recipe many winters now, and once again, tomorrow I plan to make this again--but this time using boneless beef short ribs. I will follow the recipe as is and just substitute this meat in place of ground meat. It should cook tender and break up into a nice ragu to pour over our whole wheat choice of pastas. I also like to use just 1 oz. of porcini b/c they are quite strong and I feel they overpower the taste if you overdo it. Just remember to cut back the milk and wine to ONE cup each, and you're good to go.
By babyluvmonkey
Washington, UT
on July 15, 2011
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Instead of the suggested meats, I used Italian sausage and bratwurst.. may sound strange but the result was amazing.. I also sauteed a whole red pepper chopped very finely in butter to give it a sweeter edge. At the lat 15 minutes of simmering I added the pasta to cook with the sauce. Amazing! My family not only raved but had seconds. I finished the dish with hand shredded fresh basil and grated Romano. DELISH!!!!!
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