Name: Genovese Red Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT3H15M0.000S
Total time: P0Y0M0DT3H35M0.000S
Yield: 4 servings
Cuisine: italian
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.

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Genovese Red Sauce

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