TAGLIOLINI  ROMAN BOLOGNESE STYLE


SERVES 4


6 OZ. TAGLIOLINI PASTA
4 OZ. EACH CARROT, ONION, CELERY - “TRILOGY”
GARLIC TO TASTE
6 OZ. GROUND BEEF
1 WHOLE BAY LEAF
8 OZ. RED WINE
1 HEAPING TBS. TOMATO PASTE
SALT & PEPPER TO TASTE
1/4 TSP. GROUND NUTMEG
1 ½ OZ. GRATED PARMESAN CHEESE
1 OZ. UNSALTED BUTTER
1 OZ. OLIVE OIL
1 TBS. FLOUR
VEGETABLE BROTH - OPTIONAL

FINELY CHOP THE “TRILOGY” AND BROWN TOGETHER IN OLIVE OIL AND BUTTER.  ADD GROUND BEEF, BAY LEAF, NUTMEG AND SALT & PEPPER.  COOK DOWN UNTIL ALL LIQUID HAVE EVAPORATED. 

ADD FLOUR AND TOMATO PASTE AND COOK FOR 1 MINUTE.

ADD THE WINE AND REDUCE.

ADD ENOUGH COLD WATER TO COVER MIXTURE AND SIMMER FOR 1 HOUR....ADDING WARM WATER OR VEGETABLE BROTH  IF NEEDED.  STIR OCCASIONALLY, DEGLAZING THE BOTTOM OF THE SKILLET.  REMOVE BAY LEAF BEFORE SERVING.

SAUCE WILL TAKE ON A BROWNISH COLOR.   REMEMBER.....BOLOGNESE SAUCE IS NOT A “LIQUID” STYLE SAUCE.......IT’S A MEAT SAUCE.

BOIL PASTA AL DENTE IN SALTED WATER.  DRAIN WELL.

SERVE SAUCE OVER PASTA WITH GRATED PARMESAN CHEESE ON TOP.