A sneak peek at what’s ahead – TAGLIATELLE ALLA BOLOGNESE

No this isn’t a doomsday post, far from it. It’s a peek at what you can expect to read about this summer.  Yep, we’re heading out again, back to Europe.
At the end of May we’ll be taking part in BlogVille, a project by the Emilia-Romagna Tourism Board that lets bloggers “live like a local”.  We’ll be visiting a balsamic vinegar producer, two Ferrari museums and some beekeepers to start.
Once we’re done in Emilia-Romagna we’ll head back to Tuscany to stay on a farm where they produce olive oil, honey, wine and pork products and that’s just the beginning.

In honour of our first stop, Bologna, here is our version of Tagliatelle alla Bolognese.
If you do a search for a Bolognese sauce recipe on Yahoo, hundreds of listings pop up.  They all vary in some way but most include milk, carrot, celery and onion.  We will be sure to investigate when we’re there and report on what is an authentic Bolognese.

TAGLIATELLE ALLA BOLOGNESE

2014-09-25 21:38:10

Serves 6

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Ingredients

1. 2 Tbsp olive oil
2. 1 medium onion, diced
3. 2 medium carrots, diced
4. 2 ribs of celery, diced
5. 3 cloves garlic, crushed
6. 2 1/2 pounds ground meat (beef, pork or veal or a mix, you can also add pancetta)
7. 1-28oz can diced tomatoes (good quality like San Marzano)
8. 1 cup milk
9. 1 cup beef broth
10. salt and pepper

Instructions

1. Heat olive oil in saucepan
2. Add onion, carrot, celery and garlic, cook until onion is translucent
3. Add meat, cook through
4. Add tomatoes and broth
5. Cook for 2 hours.
6. Add milk and cook another 2 hours
7. Season with salt and pepper
8. You can also add a squirt of lemon juice to brighten things up
9. The sauce should be thick
10. Cook 500g tagliatelle in a large pot of salted boiling water.
11. Cook 2 minutes less than package indicates.
12. Strain and put back in pot, add enough sauce to coat noodles, toss, place in warm bowls and top with Parmigiano Reggiano.

A Cook Not Mad - Food and Travel Blog https://www.acooknotmad.com/

We feel that cooking should be fun, recipes should be experimented with, not always followed and should be adaptable to whatever you have available.We’re still in the planning stages of our trip so if you have tips, contacts or suggestions of where to go after Tuscany, we’re all ears.