Tagliatelle Bolognese

The secret is in the pork.

what you need:

*for one pound of pasta

2 large carrots, peeled and finely chopped

2 celery stalks, finely chopped

1 yellow onion, finely chopped

1/2 pound ground beef (85% lean/15% fat is ideal)

1/2 pound ground pork

1 28 oz can San Marzano peeled tomatoes, pureed (in a blender)

2 bay leaves

splash of whole milk or cream

1 pound fresh tagliatelle

kosher salt

extra virgin olive oil

what you do:

in a large sauce pan, heat 1/4 c of olive oil over medium heat. when hot, add in your veggies along with a generous tsp of salt. your veggies should sizzle as soon as they hit the oil. cook over medium-low heat, stirring occasionally, for 25 mins until veggies are soft, onions are translucent, and everything is beginning to caramelize. now 25 mins may seem like a long time, but low and slow is the name of the game and secret to flavor in this recipe.

once veggies are ready, add in beef and pork. break into pieces using a wooden spoon and cook until meat is no longer pink, ~5 mins. add in pureed San Marzano tomatoes, then fill up the can 3/4 full with water, and add to the sauce. stir to combine, then add bay leaves and another tsp of salt. bring sauce to a boil, then reduce heat and simmer for one hour, stirring occasionally.

after an hour, your sauce should have reduced dramatically. taste sauce and season with additional salt as needed. if at any point the sauce looks a bit too dry, add in another cup of water and continue to simmer. add a splash of milk or cream 5 mins before you are ready to add your pasta.

boil a pot of water for pasta and season with 1 1/2 tbsp of salt (yes, more salt!) add pasta and cook until al dente. use a pair of tongs to transfer pasta directly into the sauce (allowing some of the pasta water to come along for the ride). Mix to combine. Serve immediately and top with freshly grated parmesan.