Sunday Bolognese by Heather

When it gets colder out, Brandon and I make Bolognese every other week.  It's easy to make, and great for a cozy Sunday dinner.  This is a slightly more fancier version of a Bolognese, as it adds some pancetta and fresh tagliatelle from Eataly.   You certainly don't have to get your ingredients at Eataly, but it is nice if you can get fresh noodles.

Ingredients:

1 lb. mixture of ground pork, beef, and veal
1 lb. fresh tagliatelle pasta
5 fresh sage leaves, thinly sliced
28 oz basil tomato sauce
1/4 cup diced pancetta
1/4 lb. assorted chopped mushrooms such as oyster and chanterelle
2 garlic cloves, minced
1 tsp. rosemary, minced
Red pepper flakes to taste
1/8 tsp. nutmeg
1/4 cup milk
1 1/4 cup red wine
Grated parmesan cheese for sprinkling
1 tsp. salt, plus more to taste
Black pepper to taste

 We chose a pound of the "meatball" mix, which is a mixture of pork, beef, and veal.

It's best to choose an uncured pancetta.  You'll need to dice it, so it's best to get the rounded pancetta and have them slice it 1/4 inch thick.

We used fresh tagliatelle for this bolognese, but you can really use any pasta that will stand up to a meat sauce.

In a large saute pan, saute mushrooms in 1 tbs olive oil.  Once the mushrooms have begun to brown, set aside.  Add pancetta and cook until browned.  Add to bowl with mushrooms, then wipe out the pan.  Add the ground meat, and once it starts to brown, add the garlic, rosemary, and sage.  Add 1 cup of the wine, and scrape up any browned bits, then add in the tomato sauce, mushrooms and pancetta.  Sprinkle in red pepper flakes, pepper, and 1 tsp. salt and pepper to taste.  Simmer for 10 minutes.

While the sauce simmers, bring a large pot of salted water to a boil.  Once the sauce has simmered for  10 minutes, add the remaining 1/4 cup wine, 1/4 cup milk, and nutmeg, and simmer for 6 more minutes.  While the sauce simmers, cook the pasta.  If you are using fresh pasta, it will take about 3-4 minutes.  

Drain pasta, then plate and enjoy!!