How to make Tagliatelle alla Bolognese
–INGREDIENTS–
1 lb. ground pork or meat of choice
3 oz. pancetta
1 cup dry white wine
⅓ cup tomato paste
1 medium onion, chopped
4 celery stalks, chopped
4 medium carrots, peeled, chopped
3 Tbsp. extra-virgin olive oil
2 cups (or more) homemade chicken stock or low-sodium chicken broth
1 cup whole milk
1 lb. fresh tagliatelle or pappardelle
1/2 cup finely grated Parmesan, plus more for serving
–DIRECTIONS–
In a large pot over medium heat add olive oil. Once the oil is hot add your meat of choice. Cook stirring occasionally until lightly browned. It’s ok if the meat is still pink in the middle. Once done transfer the meat to a bowl and set aside.
Cook pancetta in the same pot over medium heat, stirring occasionally, until pancetta is crisp about 6 minutes.
Add the medium onion, carrots, and celery to a food processor and pulse until very fine and watery.
Add this mixture to the pot with the pancetta and stir occasionally, until vegetables are very soft and beginning to stick to surface, about 7 minutes.
Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground. Add 1/3 cup of tomato paste and cook, stirring occasionally until tomato paste is slightly darkened, about 5 minutes.
Pour 2 cups of chicken stock and 1 cup of milk into pot and reduce heat to the lowest setting and cook, uncovered for 3 hours. If the liquid reduces before the meat is completely tender, add an extra 1 cup stock and continue cooking.
Cook pasta in a large pot of boiling salted water. Using tongs, transfer pasta to pot with sauce. Add 1/2 to 1 cup pasta water and ½ cup Parmesan.
Transfer pasta to a platter and top with more Parmesan.
NOTE: This sauce freezes very well!
–MUSIC–
Music by Mona Wonderlick
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Baby Levi is 9 months-old in this video
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I film using a Canon EOS 90D and edit with Adobe Premiere Elements 2020