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Tagliatelle Bolognese

You might know by now that I love pasta. Though I'm picky so this means it has to be good quality and the sauce worthy. So when Brad requested I make a Bolognese sauce I jumped at the chance. My version adds 3 different types of meat to sauteed vegetables and is then enhanced with wine and milk. This delicious meat-based sauce is easy to prepare but requires hours of simmering on the stove. Don't even think about rushing it and you'll be rewarded with an incredibly rich and flavorful sauce.

Tagliatelle Bolognese:

1 pound Tagliatelle, cooked according to the package instructions

3/4 pound lean ground beef

1/4 pound ground pork

1/4 cup chopped pancetta

3 tablespoons olive oil

1 tablespoon unsalted butter

2/3 cup chopped onion

1 carrot, peeled and chopped

1 celery stalk, chopped

1 28-ounce can whole tomatoes

1/2 cup white wine or dry vermouth

1/2 cup chicken broth

1/2 cup whole milk


kosher salt

black pepper

Time-Saving Tip: The vegetables can be prepped in advance. I prefer to enjoy this sauce the day its made however if you make it the day before you might have to add a little chicken broth to thin it out a little. Keep in mind that this is a thick sauce with not a lot of liquid.

Let's see what we need.

We're ready to cook.

Pour the can of tomatoes into a bowl. Using one of your hands gently squeeze the tomatoes and break them down into small pieces. I like to use kitchen gloves for this. Set aside.

Put the oil and butter in a pot. Once the butter is melted add the onions and saute over low heat until translucent. Add the carrots and celery. Saute the vegetables until they start to yellow; another 5 minutes or so. Add the meat and pancetta; season with salt, pepper, and a pinch of nutmeg. Break apart the meat while stirring and cook until meat is no longer pink. Add the wine and simmer until most of it has evaporated.

Pour in the tomatoes and chicken broth. Simmer, uncovered, for about 2 1/2 hours making sure to stir occasionally. The sauce will be thick. Add the milk and continue to simmer on low another 25-30 minutes. Taste and add salt as needed. Once the milk has been added start heating the pasta water and cook the pasta.

Take a look at this video to see what the sauce looks like when it's finished cooking.

It's ready! This sauce is really fantastic. I will even say that it's the Best Tagliatelle Bolognese I've ever had, It's perfect for entertaining all you need is a salad and your meal is complete. Start the evening off with an antipasto and your guests will be very impressed.



2 commentaires

Cranberry Walk
Cranberry Walk
19 mai 2019

Thanks, Kevin! I agree! This was so delicious I nearly licked the bowl. :)


Kevin Olomon
Kevin Olomon
19 mai 2019

A perfect Sunday Supper! :-)

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