Tagliatelle with Sunday meat souce

Notes from Italy

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The big batch of meat sauce made for the Sunday pasta could also be used in backed pasta and polenta. It is likely that in harder times, there were more tomatoes and liquid and just one kind of chopped or ground meat. The meat can be veal or beef, wild board, pork, rabbit, duck; just adjust the cooking time to be sure the meat is very tender. The longer the sauce simmers, the better the flavors marry.

Ragù

  • ¼ cup extra virgin olive oil
  • 1 onion freshly chopped
  • 1 stalk of celery, finely chopped
  • 1 carrot finely chopped
  • 8 ounces Italian style pork sausages, casing removed
  • 8 ounces finely ground pork
  • ½ cup dry wine
  • 1-cup meat stock
  • 1 can peeled whole tomatoes with juice, coarsely chopped
  • a few gratings of nutmeg
  • sea  salt and freshly ground black pepper
  • 24 ounces tagliatelle pasta.


For the ragù: in a large saucepan, heat the olive oil over medium high heat. Add the onion, celery and carrot; cook for 5-6 minutes, or until golden brown.

Crumble the sausage meat and ground meat and cook until browned. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and cook until half reduces the liquid. Add the stock and the tomatoes. Decrease the heat to a simmer and cook, stirring frequently, for 35 to 40 minutes, or until thickened. The longer you cook this, the better it tastes; if you cook it longer, keep adding broth to keep the sauce from scorching. Season to taste with nutmeg, salt and pepper.

In a large pot of salted boiling water, cook the pasta according to package direction until a dente. Drain and toss with souse, reserving ½ cup to spoon on top.

Turn into warmed serving bowl, spoon the reserved sauce o top and sere at once.

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