Wednesday, July 20, 2022

Vacation Day Bolognese

Wow! A Vacation Day!!! Sorry, but I was fortunate to work through the pandemic so any day off for me is a big event.

I was home all day. There was a heat wave taking place outside, but inside we had AC and I made Bolognese Sauce and homemade Tagliatelle.

Today I used the recipe from the La Cucina magazine site. It was a toss-up between this recipe and Lidia Bastianich's. La Cucina won the coin toss. Oh, the house smelled quite nice this morning!

I made the whole recipe, which is for 4 people, and I will freeze the extra sauce. 

I also made enough pasta for 2 meals. I will freeze 1/2 of what I made.

extra-virgin olive oil
1⁄3 lb. pancetta
3⁄4 lb. ground beef
2 carrots
2 celery stalks
1⁄2 small onion
1⁄2 cup red (or dry white) wine
1 1/4 cups puréed tomato passata
3⁄4 cup beef broth
1⁄2 cup milk
salt – pepper
1 lb. fresh egg tagliatelle

Chop the pancetta. Trim the celery, carrots, and onion, and mince them all into fine pieces.
Heat a pan with a drizzle of oil, sauté the pancetta, add the vegetables and gently sweat until soft.
Add the meat and sauté for 5 minutes.
Add ½ cup wine and allow to completely evaporate.
Add the tomato passata and stir for a few minutes. Add ½ cup milk and cover with the broth.
Cook the meat sauce for 2-3 hours, adding more broth every now and then while adjusting the seasoning.
Cook the tagliatelle in salted boiling water for 3-4 minutes, drain and serve with generous amounts of sauce.

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