Pasta d'Italia IV
Rodolfo Guzzoni
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Tagliatelle Bolognese

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Monday, December 02, 2002

Tagliatelle Bolognese
Bon Appetit Archives

2 teaspoons olive oil
4 sliced bacon, chopped
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
4 garlic cloves, minced
1/4 pound sweet Italian sausage
1 1/2 pounds ground beef
1 cup red wine
Salt, pepper, nutmeg, to taste
1/2 pound mushrooms, sliced
One 15-ounce can peeled tomatoes, drained
1 cup chicken or beef broth
2 pounds tagliatelle
1 cup whipping cream
Freshly grated Parmesan

Heat oil in Dutch oven. Add bacon and brown well. Add carrot, celery, onion and garlic; simmer 2 minutes, stirring occasionally. Remove sausage from casing and add to pan with ground beef. Simmer 8 to 10 minutes, until meat is cooked through. Add wine, salt, pepper and nutmeg and cook until liquid is reduced by half. Add mushrooms, tomatoes, and broth. Simmer 1 hour, stirring occasionally.
Cook tagliatelle al dente. Drain well, rinse under cold water and drain again. Blend the pasta into sauce. Add cream and Parmesan and simmer until heated through. Serve immediately. Serves 8.
 

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