Tagliatelle Bolognese
Flour+Water, San Francisco
INGREDIENTS -
2 Tbsp Extra-virgin olive oil
1 Medium onion, finely chopped
1 Celery stalk, finely chopped
1 Carrot, finely chopped
12 oz Ground beef
5.5 oz Ground pork
3.5 oz Pancetta, chopped
3 cups Chicken stock
2 Tbsp Tomato paste
1 cup Milk
Kosher salk
Freshly ground black pepper
0.5 cup Unsalted butter
Fresh grated Parmigiano-Reggiano
INSTRUCTIONS -
1) Heat oil in large pot over medium-high heat
2) Add onion, celery, & carrot
3) Sauté until soft (8-10 minutes)
4) Add beef, pork, & pancetta
5) Sauté, breaking up until browned (15 minutes)
6) Add 2.5 cups of chicken stock & tomato paste
7) Stir to blend
8) Reduce heat to very low, gently simmer, stirring occasionally (2 hours)
9) Season with salt & pepper
10) Bring milk to simmer is small saucepan
11) Gradually add to sauce
12) Cover sauce with lid ajar and simmer over low heat until milk absorbed (1 hour)
13) Prepare pasta
14) Transfer ragu to sauté pan, simmer, add butter, swirl to combine
15) Add 80% cooked pasta to pan, continue simmer, stirring contantly, until desired consistency
16) Season with salt
17) Finish with Parmigiano-Reggiano