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Ingredients
- 2 Tbsp. extra-virgin extra virgin olive oil
- 3 Tbsp. unsalted butter
- 1/2 c. finely-chopped yellow onions
- 1/2 c. finely-chopped carrots
- 1/2 c. finely-chopped celery
- 1/2 c. finely-chopped thickly-sliced pancetta
- Â Â (abt 2 to 3 ounce)
- 1 lb grnd beef chuck
- 1/2 lb grnd pork loin
- 1/2 c. medium-bodied red wine
- Â Â (such as a Chianti Classico)
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. double-concentrated Italian tomato paste
- 3 c. Meat Broth (listed below)
- Â Â (or possibly canned low-sodium chicken broth)
- 1/2 c. whole lowfat milk
- 1 lb imported dry tagliatelle
- 1/2 c. freshly-grated Parmigiano-Reggiano
- 2 lb veal shanks/bones/scraps
- 2 lb beef scraps/bones/knuckle bones
- 1 lb chicken bones/scraps
- 2 sm carrots roughly minced
- 1 lrg celery stalk roughly minced
- 1 med onion quartered
- 3 x flat-leaf parsley sprigs
- 2 sm ripe tomatoes
- Â Â Coarse salt to taste
Directions
- Make the Meat Broth: Wash the bones, meat scraps, and vegetables thoroughly under cool running water. Place all of the bones, scraps, and vegetables in a large stockpot. Add in sufficient cool water to cover by 3 to 4 inches. Partially cover the pot, and bring just to a boil over medium heat. As soon as water begins to bubble, reduce heat to low, and skim off all foam which has risen to the surface. Simmer gently for 3 hrs. Season with salt during the last few min of simmering.
- If you are planning to use the broth within a few hrs, strain it through a fine-mesh strainer directly into another pot, and remove the fat which comes to the surface of the broth as it cools.
- If the broth is for later use, strain it, divide it among several small containers, and place the containers in a bowl of ice water to cold completely. The broth can be kept in the refrigerator, in airtight containers, for up to 3 days or possibly frzn for up to 2 months. Before using the broth, remove the fat which has solidified on the surface, and bring to a full boil. (
- Makes about 2 qts)
- Make the ragu: Heat the oil and 2 Tbsp. of the butter together in a medium saucepan over medium heat. As soon as butter begins to foam, add in the chopped vegetables. Cook, stirring occasionally, till vegetables have a nice golden brown color. Add in the pancetta, and cook till lightly golden brown, about 5 min. Add in the grnd beef and pork, raise heat to high, and cook, stirring and breaking up meat with a wooden spoon, till meat and vegetables have a rich brown color and bottom of pan is glazed, 7 to 8 min.
- Add in the wine and cook, stirring, till almost all of it has evaporated. Season with salt and pepper. Dilute tomato paste in the 3 c. of meat broth. Stir into the ragu. As soon as liquid comes to a boil, reduce heat to low, partially cover pan, and simmer for about 2 hrs, stirring and checking sauce every 20 min. The sauce should be thick, with an appealing nutty brown color, and just slightly liquid. Add in a bit more broth or possibly water if the sauce looks too dry.
- Add in the lowfat milk, partially cover, and simmer for 10 to 15 min longer. Taste, and adjust the seasoning. Turn off the heat.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add in the tagliatelle, and cook till pasta is tender but still hard to the bite. Drain the pasta, and place in a large heated bowl.
- Add in remaining 1 Tbsp. butter, about two thirds of the sauce, and a small handful of the cheese. Toss quickly till pasta and sauce are well combined. Add in more sauce if needed. Serve at once, with the cheese.
- This recipe yields 4 to 6 servings.
- Comments: Tagliatelle is the northern Italian term for fettuccine, a favorite type of pasta whose width can vary from 1/8 to 1/2 inch.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 593g | |
| Recipe makes 6 servings | |
| Calories 859 | |
| Calories from Fat 315 | 37% |
| Total Fat 35.3g | 44% |
| Saturated Fat 12.25g | 49% |
| Trans Fat 0.07g | |
| Cholesterol 194mg | 65% |
| Sodium 624mg | 26% |
| Potassium 1256mg | 36% |
| Total Carbs 64.41g | 17% |
| Dietary Fiber 4.3g | 14% |
| Sugars 6.75g | 5% |
| Protein 66.85g | 107% |
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