Tagliatelle Bolognese
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1581
- Total Fat
- 93
- Saturated Fat
- 36
- Carbohydrates
- 84
- Dietary Fiber
- 9
- Sugar
- 13
- Protein
- 84
- Cholesterol
- 231
- Sodium
- 1804
- Total: 2 hr 50 min (includes cooling time)
- Active: 1 hr
Ingredients
Tomato Sauce:
1/4 cup blended olive oil
1 teaspoon chopped garlic
1 teaspoon sugar
1/2 teaspoon salt
One 32-ounce can San Marzano tomatoes, blended
Aromatic sachet (fresh basil and parsley, tied in cheesecloth)
Cheese Stock:
2 cups leftover cheese rinds
Bolognese Sauce:
1 pound fresh or dried tagliatelle pasta
1 pound ground beef
1 pound ground pork
1 pound ground veal
Salt and ground black pepper
Blended olive oil, for cooking
1/2 cup ground bacon
3/4 cup small diced onion
1/2 cup small diced carrots
1/4 cup small diced celery
1/2 cup tomato paste
Aromatic sachet (parsley, rosemary, thyme, bay leaf and black peppercorn, tied in cheesecloth)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 1/2 cups white wine
1/2 cup whole milk
2 cups freshly grated Parmesan, plus more for serving
1/4 cup fresh basil chiffonade
1/4 cup chopped fresh parsley
Directions
Special equipment:
cheesecloth; butcher’s twine- For the tomato sauce: In a large stockpot, add the blended oil and garlic. Add the sugar and salt. Add the tomatoes. Cook for 30 to 45 minutes, then cool with a sachet of basil and parsley in the sauce.
- For the cheese stock: Boil the cheese rinds in 8 cups water in a stockpot for 30 to 45 minutes. Strain out the cheese rinds.
- For the Bolognese sauce: Bring 2 quarts water to a boil in a medium saucepan. Add the pasta to the water. Cook for 6 to 8 minutes for fresh pasta and follow package instructions for dried pasta. Strain (reserve 1 cup pasta water to add to the sauce if needed).
- Sprinkle the beef, pork and veal in a bowl with salt and pepper. In a large heavy round pot, add some oil and heat up. Add the meats and bacon and cook, breaking up big chunks, for 10 minutes. Add the onions, carrots and celery and cook 5 minutes. Add the tomato paste and cook, stirring, 5 minutes. Add the aromatic sachet, along with the chopped rosemary and thyme. Reduce to medium heat and add the white wine; reduce two-thirds of the liquid. Add the milk and reduce until the liquid has evaporated. Add 1 cup tomato sauce and 1 cup pasta water or cheese stock and cook for 5 minutes. Add the cooked pasta, then cook for an additional 1 to 2 minutes. Remove from the heat, then add the Parmesan, basil and parsley.
- Place the pasta in the middle of a bowl. Top with fresh Parmesan and parsley.