Genovese Red Sauce (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 195 Minutes |
Ready In: 205 Minutes Servings: 4 |
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Ingredients:
3 tablespoons evoo |
4 ounce chunk pancetta or guanciale, 1/4-inch dice |
4 ounces prosciutto cotto or mild ham, fine dice |
1 1/4 pounds ground veal |
3 to 4 cloves garlic, finely chopped |
1 large fresh bay leaf |
1 medium onion, finely chopped |
salt and freshly ground black pepper |
a few grates of fresh nutmeg |
1/4 cup tomato paste |
1 1/2 cups dry white wine |
1 1/2 cups milk |
1 to 2 cups chicken stock or water |
1 pound egg tagliatelle, such as delverde brand |
freshly grated grana padano cheese or parmigiano-reggiano |
Directions:
1. Heat the EVOO in a Dutch oven over medium heat. Add the pancetta and render until it begins to crisp, then add the ham and stir a minute or 2 more. Add the veal and break it up into fine crumbles, until lightly brown. Then add the garlic, bay leaf and onions, and season with salt and pepper and a little nutmeg. Let the onions cook, partially covered, for a few minutes, then stir in the tomato paste until fragrant. Add the wine and heat. Then add the milk, reduce the heat to low and simmer gently 3 hours. Add a little stock or water whenever the sauce gets too thick, up to 2 cups over the course of the cooking time. Cool and refrigerate or freeze for make-ahead meal.
2. To serve, boil the pasta in salted water to al dente; reserve 1 cup starchy cooking water just before draining. Add to the sauce, toss with the pasta and some cheese and serve in shallow bowls.
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