|Copyright 2013 LtDan'sKitchen blogs|
Tyler Florence’s Tagliatelle Bolognese
Copyright 2013 LtDan’s Kitchen blogs
5 lbs ground beef
4-6 cloves garlic
2 large onions, grated
2 large carrots, grated coarsely
4 celery sticks, grated or chopped finely
6 oz bacon, diced finely
2 cups diced tomatoes
1 cup tomato paste
2 cups dry red wine
6 cups beef broth
salt and pepper
4 dried bay leaves
4 tbsp olive oil
2 lbs spaghetti
1. In a large pot, heat the olive oil over medium high heat. Fry the bacon
until golden and crispy. Add the bay leaves and saute for a minute.
2. Add the celery, onions, and carrots and fry until softened and slightly
caramelized. Season with salt and pepper.
3. Add the beef and season well with salt and pepper. Cook until the beef
4. Add the red wine and the broth and bring to a boil. Once boiling, add
the diced tomatoes and the tomato paste and stir well.
5. Lower the heat to low and bring to a simmer. Cook covered for about 2
hours. Check occasionally and make sure that the sauce is not sticking
to the pan.
6. Check for flavor and adjust accordingly. the sauce is ready when there is
barely enough liquid holding the meat sauce that is simmering. The sauce
will be thick. Keep at a simmer while you cook the pasta.
To assemble the dish:
Cook the pasta as per packet instruction. When the al dente stage is reached, drain the cooking liquid and add just enough sauce to coat the pasta. Transfer into a serving plate and top with more sauce. Dust with grated Parmigiano-Reggiano and garnish with juliened basil leaves. A good drizzling of extra virgin olive oil is also a nice touch.