Tagliatelle Bolognese

By Janet-2

Ingredients

• • ½ cup olive oil
• • 4 stalks celery, diced
• • 4 carrots, peeled and sliced
• • 2 cups diced onions
• • 1 ½ pounds ground meat (veal, pork, and beef)
• • 2 links fresh sweet Italian sausage, casings removed and discarded
• • 1 cup red wine
• • 2 cups canned chopped tomatoes
• • ¼ cup tomato paste
• • ¾ ounce dried porcini mushrooms
• • 4 cups chicken stock or more if necessary
• • 3 tbsp. chopped sage leaves
• • 1 tbsp. chopped rosemary
• • 6 bay leaves
• • 1 tsp. salt
• • ½ tsp. pepper
• • 1 ½ lbs. fresh or dried tagliatelle, cooked

Details

Servings 8

Preparation

Step 1

Heat the oil in a deep skillet over medium-high heat. Add the celery, carrots, and onion and cook until browned, about 20 minutes.

Add the meat and sausage and cook until they begin to brown. Add the wine and cook until it evaporates.
Add the remaining ingredients (except the pasta). Bring to a boil, lower heat and simmer for 3 hours, stirring occasionally. Add more stock or water if necessary.
Discard the bay leaves. Season with salt and pepper. Serve over tagliatelle.

Yield: 8 servings.