Ingredients:
Servings: Serves 4 to 6 people
2 oz. dried porcini mushrooms,
wiped of grit
2 tablespoons extra-virgin olive oil
1/4 lb. pancetta or slab bacon,
finely chopped
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
5 garlic cloves, minced
4 fresh thyme sprigs, leaves stripped from the stem
2 fresh oregano sprigs, leaves
stripped from the stem
1 fresh rosemary sprig, needles
stripped from the stem
2 bay leaves
1 lb. grnd. pork
1 lb. grnd. beef
1 cup milk
1 can (28-ounce) whole peeled
tomatoes, hand-crushed
2 cups dry red wine
kosher salt and freshly grnd. black pepper
1 lb. dry tagiatelle pasta
1 handful fresh basil, hand-torn,
for garnish
freshly grated Parmigiano-Reggiano, for serving
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Directions:
Reconstitute the mushrooms in boiling water for 20 minutes until tender, then drain and coarsely chop.
In a large heavy-bottomed saucepan, heat the olive oil over medium heat.
Add the pancetta and sauté for 2 minutes to render out the fat.
Add the porcinis, onion, celery, carrots, and garlic, stirring to combine.
Add in the thyme, oregano, rosemary, and bay leaves.
Cook for 5 to 10 minutes, stirring, until the vegetables are very tender but not browned.
Raise the heat a bit and add the grnd. pork and beef. Brown until the meat is no longer pink, breaking up the clumps with a wooden spoon.
Add the milk and simmer until the liquid is evaporated, about 10 minutes.
Carefully pour in the tomatoes and wine, then season with salt and pepper.
Bring the sauce to a boil, then lower the heat and cover.
Slowly simmer for 1 1/2 to 2 hours, stirring occasionally, until the sauce is very thick.
Taste again for salt and pepper.
When you're ready to serve, bring a large pot of salted water to a boil, add the pasta, and cook for 8 to 10 minutes or until tender, yet firm.
Drain the pasta well and toss with the Bolognese sauce.
Shower with basil and pass grated cheese around the table.
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