Tagliatelle With Bolognese

  1. * Place the pancetta in a thick base large stainless steal saucepot (cm30x20) stir and cook over low flame until the fat is melted, add the onion and keep stirring until the onion is translucent
  2. * Add the carrot and celery and the bay leaves and keep cooking until the vegetables start to soften and get some colour,
  3. * Raise the flame to very high and add the ground meats, previously mixed and seasoned with salt and black pepper and mixed well, by hand ( wearing gloves!)
  4. * Keep cooking and stirring with a wooden spoon until the meat is well done
  5. * Pour in the white wine and keep cooking until the wine has evaporated
  6. * Process briefly the peeled tomatoes in the food mill and add to the pot and continue cooking slowly over a low flame for at least 2 hours, if it becomes too dry add some beef stock
  7. * Add some milk and some chicken stock, stir and leave to slow boiling at low flame
  8. * Keep going with the milk and the stock for 60 minutes at low flame
  9. * Season to taste and leave to rest
  10. Tagliatelle:
  11. 1 kg pasta flour
  12. 8 whole fresh eggs
  13. Procedure:
  14. * Mix the flour and the eggs by hand or in the planetary mixing machine
  15. * Cover and leave the dough to rest in a cool place for 2 hours
  16. * Roll out the dough, with a rolling pin if you have the know-how, or use the pasta machine, cut the tagliatelle with a knife or by using a proper cutter
  17. * Arrange in a traditional nest shape and leave to dry

ground lean beef, ground lean pork, onion, carrot, celery, tomato, white wine, milk, bay leaves, black pepper

Taken from www.epicurious.com/recipes/member/views/tagliatelle-with-bolognese-50068198 (may not work)

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