Bolognese Tagliatelle recipe

Name: Bolognese Tagliatelle
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: ½ teaspoon salt; ½ teaspoon ground nutmeg; 1 pound ground pork; ¼ cup heavy cream; 1 cup beef stock; ½ cup dry white wine; ¼ teaspoon crushed red pepper; ¼ cup grated Parmesan cheese, or to taste; 3 tablespoons extra-virgin olive oil; 2 onions, finely diced; 1 (16 ounce) box tagliatelle pasta; 1 pound 85% lean ground beef; 3 stalks celery, finely diced; 4 ounces pancetta bacon, finely diced; 3 carrots, finely diced; 1 (28 ounce) can San Marzano whole peeled tomatoes, drained

Recipe Instructions

Step 1

Cook pancetta in a pan over medium heat until it has released its fat and is crisp, 7 to 8 minutes. Add carrots, celery, and onions; cook until vegetables soften and onions are translucent, 7 to 8 minutes. Set aside.

Step 2

Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot; cook, stirring lightly, until browned, 7 to 8 minutes.

Step 3

Stir pancetta-vegetable mixture into ground meat. Add wine. Reduce heat to medium-low and stir, breaking up meat until finely ground, until wine has evaporated and the pot is almost dry, 13 to 15 minutes. Add tomatoes, nutmeg, salt, and red pepper. Use the back of a spoon to break up tomatoes and continue to break down meat mixture into tiny bits, about 5 minutes.

Step 4

Pour beef stock and heavy cream into the pot and reduce heat to lowest setting. Simmer, partially covered and stirring occasionally, for at least 2 hours.

Step 5

Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Reserve 1 cup pasta water and drain well.

Step 6

Stir pasta into Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.