Tagliatelle Bolognese (Tyler Florence) |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Ingredients:
2 ounces dried porcini mushrooms, wiped of grit |
2 tablespoons extra-virgin olive oil |
1/4 pound pancetta or slab bacon, finely chopped |
1 medium onion, finely chopped |
2 celery stalks, finely chopped |
2 carrots, finely chopped |
5 garlic cloves, minced |
4 fresh thyme sprigs, leaves stripped from the stem |
2 fresh oregano sprigs, leaves stripped from the stem |
1 fresh rosemary sprig, needles stripped from the stem |
2 bay leaves |
1 pound ground pork |
1 pound ground beef |
1 cup milk |
1 (28-ounce) can whole peeled tomatoes, hand-crushed |
2 cups dry red wine |
kosher salt and freshly ground black pepper |
1 pound dry tagiatelle pasta |
1 handful fresh basil, hand-torn, for garnish |
freshly grated parmigiano-reggiano, for serving |
Directions:
1. Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
2. In a large heavy-bottomed saucepan, heat the olive oil over medium flame. Add the pancetta and saute for 2 minutes to render out the fat. Add the porcinis, onion, celery, carrots, and garlic; stirring to combine. Toss in the thyme, oregano, rosemary, and bay leaves. Cook for 5 to 10 minutes, stirring, until the vegetables are very tender but not browned.
3. Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes and wine; season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.
4. When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian al dente. ) Drain the pasta well and toss with the Bolognese sauce. Shower with basil and pass grated cheese around the table.
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