Tagliatelle alla Bolognese

Tagliatelle alla Bolognese
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon freshly ground black pepper
  • 3 whole cloves
  • 1 ¾ cups whole milk
  • 2 cups finely chopped onion (about 1 large)
  • 2 allspice berries
  • 6 quarts water
  • 12 ounces uncooked tagliatelle or fettuccine
  • + 11 more ingredients
    • 12 ounces ground veal
    • ½ cup white wine
    • 2 ounces pancetta, finely minced
    • ¾ cup finely chopped carrot
    • 5 sprigs fresh flat-leaf parsley
    • 6 tablespoons chopped fresh flat-leaf parsley
    • 2 tablespoons tomato paste
    • 1 cup finely chopped celery (about 2 stalks)
    • 12 ounces ground pork
    • 1 fresh thyme sprig
    • 4 teaspoons fine sea salt, divided

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 ...

View full recipe at My Recipes

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