BIBA'S TAGLIATELLE AND BOLOGNESE RAGU

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Biba's Tagliatelle and Bolognese Ragu image

This recipe is brought to us by renowned chef and author Biba Caggiano, of Biba's restaurant in Sacramento, California.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1/2 cup finely minced yellow onions
1/2 cup finely minced carrots
1/2 cup finely minced celery
1/2 cup (2 to 3 ounces) thickly sliced pancetta, finely minced
1 pound ground beef chuck
1/2 pound ground pork loin
1/2 cup medium-bodied red wine, such as a Chianti Classico
Coarse salt and freshly ground pepper
3 tablespoons double-concentrated Italian tomato paste, diluted in 3 cups Biba's Meat Broth, or canned low-sodium chicken broth
1/2 cup milk, preferably whole milk
1 pound imported dried tagliatelle
1/2 cup freshly grated Parmigiano-Reggiano

Steps:

  • Make the ragu: Heat the oil and 2 tablespoons of the butter together in a medium saucepan over medium heat. As soon as butter begins to foam, add the minced vegetables. Cook, stirring occasionally, until vegetables have a nice golden color. Add the pancetta, and cook until lightly golden, about 5 minutes. Add the ground beef and pork, raise heat to high, and cook, stirring and breaking up meat with a wooden spoon, until meat and vegetables have a rich brown color and bottom of pan is glazed, 7 to 8 minutes.
  • Add the wine and cook, stirring, until almost all of it has evaporated. Season with salt and pepper. Stir in the diluted tomato paste. As soon as liquid comes to a boil, reduce heat to low, partially cover pan, and simmer for about 2 hours, stirring and checking sauce every 20 minutes. The sauce should be thick, with an appealing nutty brown color, and just slightly liquid. Add a bit more broth or water if the sauce looks too dry.
  • Add the milk, partially cover, and simmer for 10 to 15 minutes longer. Taste, and adjust the seasoning. Turn off the heat.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the tagliatelle, and cook until pasta is tender but still firm to the bite. Drain the pasta, and place in a large heated bowl.
  • Add remaining 1 tablespoon butter, about two thirds of the sauce, and a small handful of the cheese. Toss quickly until pasta and sauce are well combined. Add more sauce if needed. Serve at once, with the cheese.

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