Tagliatelle Bolognese

By CheeseDiva

Ingredients

• 8 plum tomatoes, cored and sliced 1/2" thick crosswise
• 1/3 cup olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 lb. beef rib bones (ask your butcher)
• 12 cups chicken stock
• 1 medium carrot, minced
• 1 small white onion, minced
• 1 stalk celery, minced
• 1 lb. ground flank steak (ask your butcher)
• 1 cup dry tannic red wine, preferably sagrantino di montefalco
• 3 bay leaves, preferably fresh
• 12 oz. tagliatelle pasta
• 1/3 cup grated parmesan
• 1 sprig rosemary
• 1 sprig sage

Details

Servings 2
Adapted from saveur.com

Preparation

Step 1

1. Heat oven to 300°. Toss tomatoes, half the oil, salt, and pepper on parchment paper-lined baking sheets. Cook until caramelized and dried out, about 1½ hours. Transfer to a food processor; purée until smooth. Heat a 6-qt. saucepan over medium-high heat. Cook bones until browned, 8–10 minutes. Add stock; simmer, skimming as needed, about 1 hour. Discard bones.

2. Heat remaining oil in a 12" skillet over medium-high heat. Cook carrot, onion, and celery until golden, 8–10 minutes. Add beef; cook, stirring and breaking up meat into small pieces, until browned, 8–10 minutes. Add wine; reduce by half, 2–3 minutes. Add reserved tomato purée, ½ cup reserved stock, 2 bay leaves, salt, and pepper; simmer until sauce is very thick, about 25 minutes. Discard bay leaves. Meanwhile, bring remaining stock to a boil; cook pasta until al dente, about 4 minutes. Drain and transfer to sauce; add cheese and toss. Garnish with remaining bay leaf, the rosemary, and sage.