'Bite This' - Tantalizing Tagliatelle Bolognese

Just because it’s got ground meat in it doesn’t make it Bolognese. As a matter of fact, most meat sauces which call themselves Bolognese are just meaty imposters. If you want authentic Bolognese sauce, either travel to Bologna, Italy or make it yourself. This will give you the tools. I can’t help with your own personal culinary short-comings. And remember...use quality ingredients, prep beforehand and have a glass of wine at the ready.

Now you may begin.

Tagliatelle Verdi alla Bolognese

1 lb                  Multi-color tagliatelle (or fettuccine if you are desperate)

*Spend the extra money for fresh pasta if you can find it. It really does make a difference.

6 oz.                Ground pork

6 oz.                Ground veal

One (1)            Loose sweet Italian sausage (use link and remove from casing)

2 tbsp              Olive oil

6 tbsp              Butter

One (1)            Medium minced onion (I prefer white for the little extra onion kick)

One (1)            Carrot (finely diced)

One (1)            Celery stalk (finely diced)

4 oz                 Pancetta (diced to thin 1 inch long strips)

1 cup               White wine (pinot grigio). Remember: If you wouldn’t drink it, don’t cook with it.

1 tbsp              Tomato paste

1 cup               Chicken stock (bouillon cubes must only be used in case of an emergency. Suck it up and at least buy some chicken stock at the grocery store)

Salt and black pepper to taste.

6 tbsp              Heavy cream                          

Freshly grated parmesan. (If it’s not from Italy, it’s not parmesan.)

In a large, heavy, fairly deep skillet on medium heat, heat the olive oil and 4 tbsp of butter. Add the minced onion, carrot, celery and chopped pancetta. Cook gently for about 10 minutes and then add the pork, veal and sausage, as well as the white wine. Cook for another 10 minutes, stirring occasionally.

Dilute the tomato paste in the chicken stock and add to the meat mixture. Stir and season with salt and pepper to taste (remember, you can add more but you can never take it back out). Cover loosely and gently cook for 90 minutes, stirring occasionally.

After 90 minutes, stir in the heavy cream and when it’s been incorporated fully remove from heat and keep warm.

In the meantime, bring your pasta water to a boil and have it ready to go, having added a bit of salt and olive oil to the water (for higher temperature water and so the pasta doesn’t stick). Cook the pasta per directions and for God’s sake don’t overcook it or rinse it when you drain it. While the pasta is cooking, add the remaining butter (2 tbsp) to the sauce and return to the heat.

When the pasta is done and drained, place pasta on a plate or in a bowl and top the center with the sauce. Don’t over-sauce your pasta. If you use quality pasta, the sauce is a compliment, not a masking agent. Serve with freshly grated parmesan and enjoy the praise.

Many of these ingredients can be found fresh and locally at Saylor’s & Co. on Main Street in Hellertown. I highly recommend a visit.