Welcome to this week’s post for bolognese sauce with tagliatelle. If you know me by now, you know that a good pasta dish is my favorite comfort food, especially in high running training seasons/during marathoning. After my Chicago Marathon last month I have tapered down my pasta eating as I have switched over to more spin biking and weight training. I was long overdue to enjoy a good pasta dish and there’s nothing better and heartier with the falling temps than this bolognese.
I have had this recipe for a time and I found it in Williams-Sonoma’s Bride and Groom Cookbook. Jose and I have made some really delicious meals out of this cookbook over the years and we highly recommend it to all couples out there! Our boys love this recipe just as much and will ask for second helpings so it is definitely kid approved!
Bolognese Sauce with Tagliatelle
Ingredients
- 4 Tbs. olive oil
- 1 large yellow onion, finely diced
- 1 carrot, peeled and finely diced
- 1 celery stalk, finely diced
- 1 tbsp finely chopped garlic
- Fine sea salt and freshly ground pepper
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1/2 lb. ground veal
- 3 oz. button mushrooms, chopped
- 16 oz. basic tomato sauce
- 8 oz. chicken stock
- 8 oz. beef stock
- 16 oz. dry red wine
- pinch of red pepper flakes
- 1 lb. homemade tagliatelle or purchased fresh fettuccine
- 5 oz. double cream, warmed
- 4 tbsp chopped fresh parsley
- 1 cup grated Parmigiano-Reggiano cheese
Prepare
Heat the olive oil in a large saucepan over a moderate heat. Add the onion and saute, stirring often, for 5 minutes. Reduce the heat to low, cover, and cook, stirring occasionally, for a further 20 minutes.
Add the carrot, celery, and bacon and cook for 10-15 minutes. The bacon should be starting to brown. Add the garlic, 2 tsp salt, and pepper to taste and cook for 1 more minute or until the garlic is fragrant.
Increase the heat to moderate, add the beef, veal, and pork, and stir vigorously with a wooden spoon to break up the meat. Cook, stirring occasionally, for about 10 minutes or until the meat is lightly browned. Add the mushrooms, tomatoes, chicken and beef stocks, wine and red pepper flakes. Stir well, then reduce the heat to low. Simmer, uncovered, for 2 hours, stirring occasionally. When ready, the sauce should look glistening and deep in color, and taste rich.
Bring a large pan of water to a boil. When the sauce is just about ready, add the tagliatelle to the boiling water and cook until it is tender and rises to the surface, which can take 30 seconds to 5 minutes, depending on freshness. Drain, reserving a few tablespoons of the pasta cooking water.
Return the tagliatelle to the pan, season with salt, and ladle in the Bolognese sauce. Add the reserved pasta cooking water as needed to loosen the sauce. Stir in the cream. Taste for salt and adjust the seasoning, if necessary. Divide the pasta among warmed pasta bowls, sprinkle with parsley and Parmesan, and serve at once.
Good luck having only one serving!
