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Tagliatelle 02

Tagliatelle 02 comes together with Extra Virgin Olive Oil, Ground Pork, Good Quality Tomato Paste, Hot Meat Broth, and Heavy Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 tbsp
• 1 lb
• 6 tbsp
• 6 cup
• 1/2 cup
• 1 lb

Method (preview)

1. 1

   In a large deep saute pan, heat the olive oil over medium-high heat.

2. 2

   Add beef, pork, veal and pancetta and cook until all the meat is lightly browned.

3. 3

   Drain the excess fat and add onion, carrots and celery.

4. 4

   Lower the heat to medium and cook, stirring until the onions are translucent and the carrots and celery are softened.

5. 5

   Stir in the tomato paste, turn the heat to high and add one cup of the hot meat broth.

6. 6

   Cook, stirring occasionally to scrape up any residues sticking to the bottom of the pan, until all the broth has evaporated.

7. 7

   Repeat this process twice more adding one cup of broth at a time.

8. 8

   After the third cup of broth evaporates, add the remaining

9. 9

   3 cups of broth, lower the heat to a simmer and cook uncovered until sauce is thick approximately 2 hours.

10. 10

    Add the cream and simmer for 5 minutes.

11. 11

    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'.

12. 12

    Strain the pasta, toss with the bolognese sauce in a large bowl and serve.

13. 13

    Refrigerate or freeze unused sauce.