Tagliatelle With Bolognese Recipes

Steps:

• 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 and cook until the vegetables soften and the onions are translucent, 7 to 8 minutes. Set aside.
• 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.
• Stir the pancetta-vegetable mixture into the ground meat. Add wine. Reduce heat to medium-low and stir, breaking up the meat until finely ground, 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 the tomatoes and continue to break down the meat mixture into very small bits, about 5 minutes.
• Pour beef stock and heavy cream into the pot and reduce heat to the lowest setting. Leave to simmer, partially covered, stirring occasionally, for at least 2 hours.
• 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 of pasta water and drain well.
• Stir pasta into the Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.

Steps:

• Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
• Puree the mushrooms, pancetta, 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, 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.

Steps:

• Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.
• 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.
• 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.
• 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.