Ragu alla Bolognese Print Email

Sheer heaven tossed with a quality Italian tagliatelle or other egg ribbon pasta – the pride of Bologna!

2 TBS butter
3 TBS olive oil
1 celery stalk, minced
1 carrot, minced
1 onion, chopped
6 oz pancetta, diced
6 oz ground pork
6 oz ground veal
1/2 cup dry red wine
1 cup beef or chicken stock
14 oz can tomatoes, crushed
1/4 tsp grated nutmeg
grated peel of 1 lemon
salt and pepper
2 TBS plus – cream
Tagliatelle pasta

Melt butter and olive oil in a deep saucepan. Add celery, onion and carrot and saute until soft. Add pancetta and lightly brown. Add the ground meats, chopping finely until cooked. Add the wine and 1/2 cup broth and cook until the liquid has been absorbed. Add the remaining broth and reduce again. Add tomatoes, nutmeg, lemon peel, and salt and pepper to taste. Cook over medium low heat, covered, for about 2 hours. Slowly stir in the cream to taste.

Boil tagliatelle pasta according to package directions, drain and reserve some of the cooking liquid. Add to a saucepan with hot ragu and simmer to marry – adding splashes of reserved pasta water as needed – this helps to marry pasta and sauce. Serve with genuine Parmigiano Reggiano, or Grana Padano cheese. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

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