Tagliatelle Bolognese

by Monica Bennion on May 11, 2011

A rich and flavorful meal that pairs nicely with our Mountain Selection Barbera.

2 oz dried porcini mushrooms, wiped of grit
1/4 lb pancetta or slab bacon, finely chopped
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
5 garlic cloves, minced
2 tbsp. extra virgin olive oil, plus more for drizzling
2 bay leaves
2 sprigs rosemary
1 1/2 pound ground pork
1 1/2 pound ground beef
2 cups milk
1 (28oz) can crushed tomatoes
2 cups dry red wine
Kosher salt and freshly ground black pepper
1 pound dry tagliatelle pasta
Freshly grated Parmigiano-Reggiano, for serving
1 handful fresh basil leaves
Fresh ricotta cheese

1.  Reconstitute the mushrooms in boiling water for 20 minutes, or until tender, drain and coarsley chop.

2.  Puree the mushrooms, pancetta, onion, celery, carrots and garlic together in a blender.

3.  In a heavy-bottomed pot add olive oil, bay leaves and herbs and cook gently until fragrant, then add vegetable puree and continue to cook for another 5 to 10 minutes.

4.  Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon.  Add the milk and simmer until the liquid is evaporated, about 10 minutes.  Carefully pour in the tomatoes and wine and season with salt and pepper.  Bring the sauce to a boil, then reduce heat to simmer and cover.  Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. 

5.  When you are ready to serve, bring a large pot of salted water to a boil and add the pasta and cook for 8 to 10 minutes or until tender yet firm.  Drain the pasta well and toss with the Bolognese sauce.  Serve a good scoop of fresh ricotta and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

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