Tagliatelle In Ragu Bolognese Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| 4 ounces pancetta or Canadian bacon, cut into 1/2 inch dice | ||
| Chicken livers | 1 pound, trimmed | |
| Mushrooms | 12 Ounce | |
| Tomato Paste | 2 Tablespoon | |
| Dry red wine | 3/4 Cup (16 tbs) | |
| 2 cups hot beef or veal stock or reduced-sodium canned | ||
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Nutmeg | 1/8 Teaspoon, grated | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Tagliatelle | 1 pound | |
| 1 cup grated Parmesan cheese or 2 tablespoons grated lemon zest | ||
Directions
1. In a large nonreactive saucepan or flameproof casserole, melt butter over medium heat. Add onion and pancetta and cook 3 to 4 minutes, or until pancetta is lightly browned and onion is soft. Add chicken livers, increase heat to medium-high, and cook, turning several times, 3 to 4 minutes, or until lightly brown but still pink in center. Remove livers with a slotted spoon and reserve.
2. Add mushrooms to pan and cook, stirring occasionally, 2 to 3 minutes to brown lightly.
3. Using a slotted spoon, remove mushrooms to a cutting board with reserved livers. Chop livers and mushrooms medium fine. Return to pan. Add tomato paste, wine, and stock. Bring to a boil, reduce heat to low, cover, and cook 30 minutes, stirring occasionally. Uncover and boil until sauce is thick. Stir in salt, pepper, nutmeg, and cream. Simmer 2 minutes.
4. When sauce is almost ready, cook pasta in a large pot of boiling salted water until tender, 2 to 4 minutes; drain. Pour pasta onto a warmed platter and pour sauce over top. Sprinkle with Parmesan cheese or grated lemon zest.
2. Add mushrooms to pan and cook, stirring occasionally, 2 to 3 minutes to brown lightly.
3. Using a slotted spoon, remove mushrooms to a cutting board with reserved livers. Chop livers and mushrooms medium fine. Return to pan. Add tomato paste, wine, and stock. Bring to a boil, reduce heat to low, cover, and cook 30 minutes, stirring occasionally. Uncover and boil until sauce is thick. Stir in salt, pepper, nutmeg, and cream. Simmer 2 minutes.
4. When sauce is almost ready, cook pasta in a large pot of boiling salted water until tender, 2 to 4 minutes; drain. Pour pasta onto a warmed platter and pour sauce over top. Sprinkle with Parmesan cheese or grated lemon zest.
Chef
