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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

Pair:  Departure Pinot Noir

                          (click to purchase)

 

 

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