Tagliatelle Bolognese

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Winter Comfort Food

Rated: 4 stars out of 5Rate itRead users' reviews (87)

RECIPE
COMMENTS & REVIEWS(87)

Cook Time:
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Level:
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Yield:
4 to 6 servings

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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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Comments & Reviews

recipe Tagliatelle Bolognese
Darren Manorville, NY 02-04-2010
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A winter favorite
Rated: 5 stars out of 5

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. Just remember to cut back the milk and wine to ONE cup each, and you're good to go. Read more
recipe Tagliatelle Bolognese
null null, null 01-22-2010
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Too much liquid but divine!
Rated: 5 stars out of 5

I tried letting the sauce simmer after pouring in the 2 cups of milk and hoped the liquid would cook off but it did not...it... still tasted divine! Actually, we love anything Tyler does...Read more
recipe Tagliatelle Bolognese
Lori Red Oak, TX 01-09-2010
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really awful tyler -
Rated: 1 stars out of 5

no texture to the ingredients & lacks SO much seasoning. nothing short of baby food - but i'd be hard pressed to find a baby... that would chow down on this mess. will go back to my sicillian roots and make my brew - which has served me well over the yrs. thought i'd try something new - ummmmm, want my central market funds back as this even turned my labs noses up at & they EAT anything. stick w/chicken & pork, will never try anything you do italian based.Read more
recipe Tagliatelle Bolognese
Louis Duluth, MN 12-31-2009
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don`t blame the recipe!!
Rated: 5 stars out of 5

I thought the sauce was very good. the people that wrote it was so bad just don`t know how to follow a recipe. having a... better idea or a short cut just don`t cut it! FOLLOW IT TO THE LETTER. my sauce was thick and good depth of flavor. big Louie Duluth MN Read more
recipe Tagliatelle Bolognese
Nicole Gilbert, AZ 12-30-2009
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Great Dinner Party Dish
Rated: 5 stars out of 5

I made this dish before I read the reviews and I loved it! I do wish I would have put only one cup of wine and milk each in... the sauce which is what people suggested in the reviews. It took a while for the sauce to reduce, even longer than the recipe suggested. I think the people who gave it one star must not have made this dish correctly because it was delicious with layers of flavor. The porcini mushrooms were really expensive ($14) and I would use a different type in the future to see if porcinis are really necessary. My dinner party guests loved the sauce and could smell it cooking from outside when they rang the doorbell. I could not locate tagliatelle pasta so I used fettuchini which seemed fine. I will definitely make this recipe again.Read more
recipe Tagliatelle Bolognese
SCOTT lynbrook, NY 12-28-2009
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Too Much Red wine
Rated: 3 stars out of 5

I really enjoyed this Bolognese, but i have to say I agree with some others that there is too much wine and the taste is... overpowering. I think next time i will reduce the red wine to 1 cup instead of 2. I also found i needed to leave the lid off the last half hour or so as there was not enough evaporation of the liquids. After adding the wine i will also increase the heat to evaporate the alcohol better. One last comment, i think 1/2 cup of heavy cream in the last 15 minutes will greatly improve the outcome. Overall 3 out of 5 stars, needs some touching up. Read more