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Tagliatelle Pasta with Bolognese Sauce

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Ingredients
  

  • 3 tbsp. olive oil
  • 1-pound ground beef, coarse minced
  • 6-ounces pancetta, unsmoked, finely diced
  • 1 large carrot, finely diced
  • 1/2 cup celery, finely diced
  • 1/2 cup onion, finely diced
  • 2 cups tomatoes, peeled
  • Beef or chicken stock, as needed
  • 1 cup whole milk
  • 1/2 cup red wine
  • Salt and pepper, to taste
  • 1-pound dry tagliatelle pasta
  • 1/2 cup whipping cream, optional

Instructions
 

  • In a heavy-bottomed saucepan, over medium-low, heat, start by melting and browning pancetta until the fat melts away.
  • Add olive oil or butter, carrots, celery, and onion.
  • Sauté the vegetables for about 10 - 15 minutes or until soft.
  • Add minced beef, turning the heat up to high, and constantly stirring.
  • When the meat is well browned, pour in the wine and stir until it completely evaporates.
  • Stir in peeled tomatoes, partially cover and let slowly simmer for about 2 hours, adding some stock, as necessary; occasionally stirring.
  • Towards the end of cooking, once the beef is tender, add a cup milk to soften the acidity of tomatoes.
  • Season to taste with salt and pepper.
  • When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (al dente); drain the pasta well and toss with the Bolognese sauce.
  • Lastly, if serving with dry pasta instead of fresh tagliatelle, add 1/2 cup liquid whipping cream to the sauce.

Notes

The proper way to serve Tagliatelle al Ragù Bolognese (Tagliatelle with Bolognese Sauce) is not atop a bed of pasta, but rather to toss the meat sauce with the pasta, so it is evenly coated. For Italians however, it’s all about pasta and the meat sauce should never overpower it. The dish is commonly served topped with grated Parmigiano-Reggiano cheese, which is not in line with tradition. However, some chefs even like to add to the ragù while it cooks as it intensifies the meatiness of the sauce and helps bind it.