Tagliatelle alla Bolognese
(courtesy of Ivano Centemeri, vice president Northern Nevada executive chef, Eldorado Resort Casino in Reno and Harveys and Harrah’s Lake Tahoe. Serves 4 to 6)
1 pound lean ground beef
1 pound ground pork
1 cup white onion, minced
1 cup carrots, minced
½ cup celery, minced
⅓ cup olive oil
2 cups red wine
1, 14-ounce can crushed tomatoes
1 tablespoon tomato paste
4 cups vegetable stock, divided
2 sprigs of rosemary
Salt and freshly ground black pepper, to taste
In large sauté pan (preferably nonstick) over medium heat, brown meats, adding salt and pepper. Discard extra liquids from pan. Set aside.
In medium-sized pot on medium heat, heat olive oil and sauté onions, carrots, and celery, seasoning with salt and pepper and stirring occasionally until soft and light brown. Add the meat and wine, cooking until wine evaporates.
Add crushed tomatoes, tomato paste, 2 cups of stock, and herbs. Bring to a boil. Turn down heat to simmer, stirring occasionally. If needed, add up to 2 cups more stock to achieve desired consistency. Cook for 2 to 21 hours.
Note: These types of sauces are better if made in advance. Let it rest for a day, then heat and dress your pasta.
