Tagliatelle Bolognese

• Meat

  • 1 Beef bullion cube
  • 1 lb Ground beef

• Produce

  • 2 Carrots
  • 3 Celery stalks
  • 2 cloves Garlic
  • 1 16 oz can Italian plum tomatoes
  • 1 Onion

• Pasta & Grains

  • 1 1/2 lb Tagliatelli pasta, fresh

• Baking & Spices

  • 1 Pinch Nutmeg or cinnamon

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 3 tbsp Butter
  • 1 Parmigiano-reggiano cheese at the table
  • 1 cup Whole milk

• Beer, Wine & Liquor

  • 1 cup White wine, dry

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Ingredients

• 1 tablespoon extra virgin olive oil
• 3 tablespoons butter
• 1 onion (chopped)
• 2 cloves garlic (chopped)
• 3 celery stalks (chopped)
• 2 carrots (chopped)
• 1 lb ground beef, or combination of ground beef, ground pork, and/or ground veal
• 1 beef bullion cube
• 1 cup whole milk
• Pinch nutmeg or cinnamon
• 1 cup dry white wine
• 1 16 oz can of Italian plum tomatoes, with their juice
• 1 ½ lbs. fresh tagliatelli pasta
• Freshly grated parmigiano-reggiano cheese at the table

Directions

• Put the oil, butter and chopped onion in the pot at medium heat. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
• Add ground meat and crushed bullion cube. Crumble the meat with a fork, stir well and cook until browned.
• Add milk and let it simmer gently, stirring frequently, until it all the liquid has completely evaporated.
• Add a cinnamon/nutmeg, and stir.
• Add the wine, let it simmer until it has evaporated, then add the tomatoes and mix thoroughly. Bring just to a boil, then turn the heat down to a light simmer.
• Cook, uncovered, for 3 hours, stirring from time to time.
• If the sauce starts drying up while cooking, add water as necessary. The finished sauce, however, should be basically dry, with no water left at all. Salt to taste.
• Toss with cooked drained tagliatelle pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.