Tagliatelle alla Bolognese

Photo by Becky Luigart-Stayner
Ingredients
- 4 teaspoons fine sea salt, divided
- 1 fresh thyme sprig
- 12 ounces ground pork
- 1 cup finely chopped celery (about 2 stalks)
- 2 tablespoons tomato paste
- 6 tablespoons chopped fresh flat-leaf parsley
- 5 sprigs fresh flat-leaf parsley
- + 11 more ingredients
-
- ¾ cup finely chopped carrot
- 2 ounces pancetta, finely minced
- ½ cup white wine
- 12 ounces ground veal
- 12 ounces uncooked tagliatelle or fettuccine
- 6 quarts water
- 2 allspice berries
- 2 cups finely chopped onion (about 1 large)
- 1 ¾ cups whole milk
- 3 whole cloves
- ½ teaspoon freshly ground black pepper
1. Heat a large Dutch oven over medium heat. Add pancetta to pan, and cook 2 minutes, stirring occasionally. Add chopped onion, chopped celery, and chopped carrot; cook 10 minutes or until tender, stirring occasionally. Add ground veal, ground pork, 1 teaspoon salt, and pepper; cook 5 minutes or ...
Pork Chop recipes you also might like
Fettuccine with Bolognese Sauce Recipe

Tagliatelle with Chestnuts, Pancetta, and Sage Recipe

Rigatoni Bolognese Recipe

Ragù Alla Bolognese with Fettuccine Recipe

Pappardelle with Vegetable "Bolognese" Recipe

Homemade Pappardelle with Bolognese Sauce Recipe

Best Wine Deals
-
$19.9923% offEmbankment Alexander Valley Cab 2014
-
$29.9926% offLa Roncaia Eclisse 2013
Comments