Tagliatelle with Meat Sauce
“Tagliatelle Bolognese”
One of two famous ragus in Italy, Bolognese is truly one of the most recognized Italian recipes. Most Canadians don't do it justice by simply stirring purchased marinara sauce into sautéed ground beef. Every Italian household has their own version but traditional Bolognese often includes a combination of ground meats, tomatoes and a surprise ingredient -- milk. This version has a little bacon cooked with the vegetables to add richness and a slight smokiness to the sauce.
Preparation Time:
20
min
Cooking Time:
75
min
Servings:
4
Ingredients
2
slices bacon, finely chopped
1
each onion, carrot and celery, peeled if necessary and finely chopped
3
cloves garlic, minced
1tsp (5 mL)
each salt and freshly ground pepper
2 tsp (10 mL)
dried basil leaves
1 tsp (5 mL)
dried oregano and thyme leaves
1/2 lb (250 g)
lean ground beef
1/2 lb (250 g)
lean ground veal or pork
2 1/2 cups (650 mL)
passata (strained, crushed tomatoes)
1/2 cup (125 mL)
dry white wine
1/4 cup (50 mL)
tomato paste
1/2 cup (50 mL)
milk
1 lb (454 g)
Giovanni Panzani Tagliatelle #113
Grated Parmagiano-Regianno (optional)
Method
  1. Heat a large, heavy pot set over medium heat. Add the bacon, onion, carrot, celery, garlic, salt, pepper, basil, oregano and thyme leaves. Cook, stirring occasionally, for 10 minutes or until vegetables are tender and bacon is browned.
  2. Crumble in the beef and veal. Increase the heat to medium-high; cook, stirring and breaking up the meat, for 5 minutes or until meat is browned. Stir in the tomatoes, wine and tomato paste. Bring to a boil. Reduce the heat to low. Stir in the milk and simmer, stirring occasionally, for 1 hour. Adjust the seasonings to taste.
  3. Meanwhile, prepare the tagliatelle according to package directions. Toss the hot, drained tagiatelle with sauce to taste. Serve with cheese.
Tips
Reserve remaining sauce, tightly covered, in the fridge for up to 3 days or the freezer for up to 3 months.
Ingredient Notes
Ground Meat: Ground meats are used in hearty Bolognese, meatballs and Italian casseroles. In many recipes, like the Bolognese, a combination of beef with veal or pork is preferred for a more complex flavour. Some supermarket meat counters sell combination packs that include beef, veal and pork; a convenient alternative to use in place of any one kind of ground meat called for in recipes.
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Tagliatelle with Meat Sauce

“Tagliatelle Bolognese”



Preparation time: 20
Cooking time: 75
Servings: 4


Ingredients

2
slices bacon, finely chopped
1
each onion, carrot and celery, peeled if necessary and finely chopped
3
cloves garlic, minced
1tsp (5 mL)
each salt and freshly ground pepper
2 tsp (10 mL)
dried basil leaves
1 tsp (5 mL)
dried oregano and thyme leaves
1/2 lb (250 g)
lean ground beef
1/2 lb (250 g)
lean ground veal or pork
2 1/2 cups (650 mL)
passata (strained, crushed tomatoes)
1/2 cup (125 mL)
dry white wine
1/4 cup (50 mL)
tomato paste
1/2 cup (50 mL)
milk
1 lb (454 g)
Giovanni Panzani Tagliatelle #113
Grated Parmagiano-Regianno (optional)



Method

  1. Heat a large, heavy pot set over medium heat. Add the bacon, onion, carrot, celery, garlic, salt, pepper, basil, oregano and thyme leaves. Cook, stirring occasionally, for 10 minutes or until vegetables are tender and bacon is browned.
  2. Crumble in the beef and veal. Increase the heat to medium-high; cook, stirring and breaking up the meat, for 5 minutes or until meat is browned. Stir in the tomatoes, wine and tomato paste. Bring to a boil. Reduce the heat to low. Stir in the milk and simmer, stirring occasionally, for 1 hour. Adjust the seasonings to taste.
  3. Meanwhile, prepare the tagliatelle according to package directions. Toss the hot, drained tagiatelle with sauce to taste. Serve with cheese.

Tips

Reserve remaining sauce, tightly covered, in the fridge for up to 3 days or the freezer for up to 3 months.

Ingredient Notes:

Ground Meat: Ground meats are used in hearty Bolognese, meatballs and Italian casseroles. In many recipes, like the Bolognese, a combination of beef with veal or pork is preferred for a more complex flavour. Some supermarket meat counters sell combination packs that include beef, veal and pork; a convenient alternative to use in place of any one kind of ground meat called for in recipes.