Tagliatelle with Bolognese Sauce (serves 6-8)
(adapted from Seriously Simple)
- 3 tbsp olive oil
- 1 lb ground sirloin
- 0.5 lb ground veal
- 1/4 c. milk
- 1 onion, finely chopped
- 1 large carrot, grated on a box grater
- 3 large garlic cloves, minced
- 4 c. tomato sauce (I used homemade, but your favorite jarred kind is fine too)
- 2 tsp dried basil leaves, crumbled
- 1 c. dry red wine, such as Chianti
- 3 in. long rind of Parmesean cheese
- 1 lb tagliatelle pasta (or other medium-wide pasta)
- salt & pepper to taste
- chopped flat-leaf parsley, to garnish
- grated fresh parmesean, to garnish
In heavy bottom pot: heat 1 tbsp of olive oil over medium heat. Add ground meat and saute until lightly browned. Drain excess liquid. Add milk and cook for 2 minutes or until the milk is absorbed. Transfer to a bowl, using a slotted spoon.
Add remaining 2 tbsp olive oil to same pan and saute onion & carrot, stirring occasionally, for 4-6 minutes or until softened but not browned. Add garlic and saute 1 minute more.
Add cooked meat, plus tomato sauce, basil, wine, salt, pepper & cheese rind to the pot. Partially cover and reduce heat to medium low. Simmer gently for 45-60 mins, stirring occasionally. Remove any unmelted portions of the parmesean rind before serving. Toss pasta and sauce together, garnish with fresh parsley and pass the cheese!