TAGLIATELLE ALLA BOLOGNESE
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
These types of sauces are better if made in advance. Let it rest for a day, then heat and dress your pasta.
