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Tagliatelle with Ragu Bolognese

A classic Northern Italian dish with meat sauce, first introduced at The Black Dog Tavern in the 1970s.  Start the sauce early in the day, it only improves with age.

Tagliatelle with Ragu Bolognese (serves 4)

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • 1 small onion, diced
  • 1 small carrot, diced
  • 1 rib celery, diced
  • 1 1/4 pound ground beef
  • 1 tsp.  salt
  • 1 1/4 cup white wine
  • 3/4 cup whole milk
  • 1 28 oz. can whole peeled tomatoes
  • 1/8 tsp. ground nutmeg
  • 1 lb. tagliatelle

1.  Heat the olive oil and butter in a large cast iron or enameled saucepan over medium high heat.  Add the diced onion, carrot, and celery and saute to soften, about 5-10 minutes, taking care not to burn.

2.  Add the ground beef and salt, saute until meat loses its pinkness, about 5 minutes.

3.  Add the wine wine and stir.  Let the wine evaporate, stirring to keep meat from sticking.  This should take about 15 minutes.

4.  Add the milk and stir.  Let the milk evaporate as you did with the wine.  Stir often to keep everything from burning.  Lower the heat if necessary.  This should take another 10-15 minutes.

5.  With your hands, crush the tomatoes into the saucepan and add any juices from the can.  Stir to blend.  Add the nutmeg.  Lower heat and slowly simmer 2-3 hours stirring occasionally.

6.  Cook tagliatelle (or your favorite pasta) according to directions.

7.  Serve pasta with sauce, fresh ground pepper, and plenty of grated parmesan cheese

 

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