Tagliatelle alla Bolognese

The Il Fornaio Pasta Book

1/3 lb	ground pork
1/3 lb	ground beef chuck
3 oz	pancetta – finely chopped in a food processor
3 T	olive oil
1/4 t	sea salt
1/2 C	dry red wine
1/2	medium onion – finely diced
1/2	celery stalk – finely diced
1/2	medium carrot – finely diced
2 T	chopped fresh rosemary
2 T	chopped fresh sage
1	garlic clove – smashed
1	fresh bay leaf
1 1/4 C	water
1	large ripe tomato – peeled, seeded & diced
2 T	tomato paste
1/2 t	freshly ground pepper

1. Preheat oven to 450 degrees F.

2. Combine the pork, beef, pancetta, 1 T of the olive oil and the salt in a large baking pan. Mix well and spread out in the pan. Bake 20 minutes until crispy and browned, stirring once. Add the wine and bake until evaporated, approximately 5 minutes.

3. Heat the remaining 2 T of olive oil in a large sauté pan over medium-high heat. Add the onion, celery, carrot, rosemary, sage, garlic, and bay leaf. Sauté until the vegetables are tender, about 10 minutes. Add the meat to the vegetable mixture and cook, stirring until mixed, about 1 minute. Add the water, diced tomato, tomato paste, and pepper. Bring to a boil and cook on the stove for 45 minutes. Or transfer to a clay pot, cover, reduce the oven to 300 F., and bake 45 minutes at a simmer.

4. A thin layer of oil should remain on top of the sauce. Do not discard; it is full of flavor

5. Prepare tagliatelle. When al dente, add drained pasta to pan with sauce. Toss and cook for a minute or two. If desired, add 1/4 C grated parmesan.

Notes:

· Final stage of cooking can be done in a crock pot with great results. Reduce water to 1/2 C and cook in a crock pot on low for 4 - 6 hours. Resulting sauce will be even more flavorful. This works especially well when doubling the recipe for large batches.