Ingredients: |
Ingredients: 4 Tbs. (1/2 stick) unsalted butter
2 Tbs. extra-virgin olive oil
3 thin slices pancetta, nely chopped
1 large yellow onion, cut into small dice
1 carrot, peeled and cut into small dice
1 celery stalk, cut into small dice
1/2 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
Salt and freshly ground pepper, to taste
Freshly grated nutmeg, to taste
1/2 cup dry white wine
2 cups unsalted beef stock or canned broth
2 large tomatoes, peeled, seeded and nely chopped
5 fresh sage leaves
1 bay leaf
1/3 cup heavy cream
1/4 cup veal demi-glace
1 lb. tagliatelle
1 cup grated Parmigianino-Reggiano cheese
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Directions: |
Directions:In a Dutch oven or large, heavy ameproof casserole dish over medium-low heat, melt 2 Tbs. of the butter with the olive oil. Add the pancetta and sauté until just starting to crisp, about 3 minutes. Add the onion, carrot and celery and sauté until aromatic and very lightly golden, 8 to 10 minutes. Add the
ground beef, pork and veal, stir to break up, season with salt and pepper, and add a generous pinch of nutmeg. Increase the heat to medium and sauté until the meat is lightly browned. Add the wine and simmer until it is almost evaporated.
Add the stock and cook until reduced by half. Add the tomatoes, sage and bay leaf. Reduce the heat to low, cover and simmer, stirring occasionally, for about 1 1/2 hours. If the sauce seems thin, cook it, uncovered, until thick and fragrant, about 10 minutes. Skim the surface of excess fat. Add the cream
and demi-glace. Taste and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.
Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until al dente (tender but rm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain and transfer the pasta to a warmed large, shallow bowl. Add the remaining 2 Tbs. butter and 2
Tbs. of the cheese. Toss until the butter melts. Add the sauce and toss gently. Serve immediately. Pass the remaining cheese at the table. |
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