Tagliatelle is one of the most versatile pasta shapes, and it’s a great option for any sauce. This recipe is a twist on a traditional bolognese sauce by using tagliatelle instead of spaghetti. It has all the same traditional flavors but with some added texture from the tagliatelle noodles! The versatility of this dish makes it perfect for serving at holiday gatherings or potlucks because you can make enough to feed a large group without having to worry about leftovers going bad in your fridge.
prep: 20 mins cook: 2 hrs 40 mins total: 2 hrs 60 mins Servings: 8 Yield: 8 servings
½ teaspoon ground nutmeg
2 onions, finely diced
¼ cup grated Parmesan cheese, or to taste
1 (16 ounce) box tagliatelle pasta
3 carrots, finely diced
4 ounces pancetta bacon, finely diced
½ cup dry white wine
3 tablespoons extra-virgin olive oil
¼ teaspoon crushed red pepper
1 pound 85% lean ground beef
3 stalks celery, finely diced
¼ cup heavy cream
1 (28 ounce) can San Marzano whole peeled tomatoes, drained
1 pound ground pork
1 cup beef stock
½ teaspoon salt
Cook pancetta in a pan over medium heat until it has released its fat and is crisp, 7 to 8 minutes. Add carrots, celery, and onions and cook until the vegetables soften and the onions are translucent, 7 to 8 minutes. Set aside.
Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot; cook, stirring lightly, until browned, 7 to 8 minutes.
Stir the pancetta-vegetable mixture into the ground meat. Add wine. Reduce heat to medium-low and stir, breaking up the meat until finely ground, wine has evaporated, and the pot is almost dry, 13 to 15 minutes. Add tomatoes, nutmeg, salt, and red pepper. Use the back of a spoon to break up the tomatoes and continue to break down the meat mixture into very small bits, about 5 minutes.
Pour beef stock and heavy cream into the pot and reduce heat to the lowest setting. Leave to simmer, partially covered, stirring occasionally, for at least 2 hours.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Reserve 1 cup of pasta water and drain well.
Stir pasta into the Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.
Per Serving: 607 calories; protein 34.3g; carbohydrates 54.9g; fat 26.9g; cholesterol 94.6mg; sodium 543.9mg.