Tagliatelle alla Bolognese

For this ragu we use even parts beef, pork, and veal for the meat, but
it can also be prepared using all beef or 2 parts beef to one part
pork if you like. This recipe makes more sauce than you will need for
the pasta. The remaining sauce can be frozen to use later, allowing
you to have a dish usually reserved for the weekend any time.

4 veal cutlets
3 tablespoons extra virgin olive oil
1 pound ground chuck
1 pound ground pork
1 pound ground veal
1/4 pound pancetta, chopped coarsely
1 small onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine
6 tablespoons good quality tomato paste
6 cups hot meat broth
1/2 cup heavy cream
Salt and pepper to taste
1 pound fresh Tagliatelle pasta

In a large deep saute pan, heat the olive oil over medium-high heat.
Add beef, pork, veal and pancetta and cook until all the meat is
lightly browned.
Drain the excess fat and add onion, carrots and celery. Lower the heat
to medium and cook, stirring until the onions are translucent and the
carrots and celery are softened.

Stir in the tomato paste, turn the heat to high and add one cup of the
hot meat broth. Cook, stirring occasionally to scrape up any residues
sticking to the bottom of the pan, until all the broth has evaporated.
Repeat this process twice more adding one cup of broth at a time.
After the third cup of broth evaporates, add the remaining 3 cups of
broth, lower the heat to a simmer and cook uncovered until sauce is
thick approximately 2 hours.

Add the cream and simmer for 5 minutes. Season with salt and pepper to
taste Bring a pot of generously salted water to a boil, add the
Tagliatelle
and cook until 'al dente'.
Strain the pasta, toss with the bolognese sauce in a large bowl and
serve. Serves 4.


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Adriana

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