Bolognese Over Tagliatelle
Preparation Time: 20min
Yields: 4-6 Servings
Total Time: 3hr
- 4 pieces thick cut bacon or pancetta, ¼” dice
- 2oz dried porcini mushrooms
- 1 large onion, ¼” dice
- 2 celery stalks, ¼” dice
- 2 carrots, ¼” dice
- 4 garlic cloves, finely chopped
- 1lb ground beef, 80/20
- 1lb ground pork
- 1lb ground veal
- 2 cups whole milk
- 1 cup red wine
- 1 28oz can crushed tomato (San Marzano, if possible)
- 2 Tbs extra virgin olive oil, divided
- 2 bay leaves
- 1 tsp freshly ground nutmeg
- Kosher salt
- Freshly ground pepper
- 1lb dried pasta Tagliatelli
- 1 cup freshly grated parmesan reggiano
- Mascarpone cheese for serving
- Pinch of red pepper flakes
A deeply complex tasting sauce…well worth the time and effort to make. This bolognese over tagliatelle recipe is a great dish to make on a lazy Sunday. Makes unbelievable leftovers. If you have the time make this 1 day ahead and let all those delicious flavors marry overnight.
FOR THE BOLOGNESE
Rehydrate dried porcini mushrooms in boiling water for 20 minutes. Drain thoroughly in a strainer and finely chop. In a large heavy-bottomed pot over medium-high heat, add 1 tablespoon EVOO. Once oil is hot, add bacon and render until crispy. Remove bacon from pot and reserve. Remove all but 2 tablespoons of the rendered bacon fat from the pot. Add the onion, carrots, celery, and garlic, and gently cook until tender, about 8-10 minutes.
While the vegetables are sweating, brown the 3 meats in a large skillet over high heat using 2 tablespoons of the reserved rendered bacon fat. While browning the meat, break up the large clumps with a wooden spoon. Season the meat mixture with salt and pepper.
Once the meat is cooked, transfer to the pot with the vegetables using a slotted spoon, making sure to leave behind as much of the fat as you can in the skillet. Add the red wine and cook until the liquid has evaporated. Add the crushed tomatoes, milk, pepper flakes, and nutmeg.
Bring the sauce to a boil, then reduce heat and cover with the lid slightly ajar. Simmer slowly for 2 hours, stirring occasionally until the sauce is thick. Taste and adjust seasoning with salt and pepper.
For service, bring a large pot of heavily salted water to a boil. Add the pasta and cook as per the manufacturer’s directions, usually 8-10 minutes for al dente. Drain pasta; do not rinse. Place a serving of the pasta in a bowl and ladle a cup or so of the sauce over. Add a dollop of the mascarpone and sprinkle with the grated cheese.