Tagliatelle with Bolognese Sauce

Recipe Date:
August 20, 2014
Cook Time:
Imperial (US)
  • 1/2 lb ground top sirloin
  • 1/2 lb ground pork
  • 1/2 lb ground veal
  • 2 tbsps extra virgin olive oil
  • 1/2 cup onion, diced
  • 1/3 cup carrot, diced
  • 1/4 cup celery, diced
  • 2 tbsps garlic, finely chopped
  • 1/4 oz dried Porcini mushrooms
  • 1/4 oz dried Porcini mushrooms
  • 6 tomatoes, chopped and seeded
  • 2 tbsps tomato paste
  • 1/2 cup red wine
  • 1 bay leaf
  • 1 basil sprig, whole
  • 1 tbsp basil, finely chopped
  • 1 16-ounce package dried tagliatelle or linguine
  • salt and pepper as needed

In a large sauté pan over medium heat, cook the onions, carrot and celery with 2 tablespoons of olive oil for 3 to 5 minutes, or until the onions turn translucent, then add the garlic and cook for another 2 minutes.

Add all three meats to the pan and cook until no pink shows, stiring constantly to keep the meats from clumping.

Add the rest of the ingredients, except for the chopped basil, along with a 1/2 C of water. Stir to combine, cover and gently simmer for 30 minutes.

While the sauce simmers, prepare a large pot of heavily salted water and bring to a boil before adding the pasta. Cook to al dente according to the directions of the maker. When ready, drain the pasta and place in a large bowl.

Remove basil sprig and bay leaf and prepare a food processor or mill. Season the sauce to taste with salt and pepper, then process about half of the sauce through the processor or mill to reduce texture by half.

Add both batches of sauce to the pasta, along with the chopped basil, and toss gently to coat the pasta in sauce.

Serve with a green salad, garlic bread and, of course, a glass of Merlot for an easy and delicious Italian-inspired feast. Enjoy!