Tagiatelli Bolognese: A Taste of Italy

 Tagiatelli is a wide flat pasta from Italy and can be found in most upscale markets. It is a wonderful substitute from the standard ole spaghetti.  I first tasted this delightful dish when I visited Rome in the mid 90's. I did not even know what it was, at first I thought it was something made out of bologna (gag)  but I was prompted to try it and so glad that I did. It has become one of my most favorite Italian meals. Try the recipe below and I know you will add it to you favorites box also.

Tagiatelli Bolognese

 

1 pound ground pork     
1 pound ground beef
4 ounces pancetta (Italian bacon), finely chopped
1 medium onion, diced  
1 8 ounce package mushrooms chopped       
2 small carrots, diced
1 celery stalk, finely chopped
3 garlic cloves, minced
1 teaspoon salt/pepper to taste

              

Sauce

1 (6-ounce) can Italian-style tomato paste
2 (15-ounce) cans tomato sauce                                     
1 (14-ounce) can beef broth
2 cups milk
2 cups dry white wine
1 (28-ounce) can crushed tomatoes
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano                      
1 pound dry tagiatelle pasta
Freshly grated Parmigiano-Reggiano, for serving

1 handful fresh basil leaves

Fresh ricotta cheese

Directions:

Puree the mushrooms,  onion, celery stalks, carrots, garlic, together in a blender.

In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.

Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, add  pancetta 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 and 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.

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.

Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

 

 

Atlas Pasta Machine, Lasagna Attachment Make your own Italian lasagna layered with specialty meats and cheeses or vegetables and herbs!