Before bikini season makes pasta a big no-no, swirl your fork into this hearty Tagliatelle Bolognese dish, courtesy of Scottsdale Quarter’s new Tanzy restaurant.
Bolognese Base Sauce
1 lb. Ground beef
1 lb. Ground veal
1 lb. Ground pork
¼ C Olive oil
1 C Onions, minced
1 C Carrots, minced
¼ C Garlic, minced
1 C White wine
24 oz. Whole plum tomatoes with juice, crushed by hand
¼ C Fresh oregano, chopped
1 tsp. Fresh thyme, chopped
Salt and cracked black pepper to taste
Place all ground meat in a large pot over medium heat and begin to brown evenly. Once all meat is cooked through, drain away excess fat and place cooked meat aside. In the same pot, add olive oil, onions, carrots and garlic and begin to cook lightly but not brown. Once the vegetables have softened slightly, deglaze with white wine and add in crushed tomatoes and juice. (Be sure to crush tomatoes enough that the remaining chunks are not too large.) Place reserved cooked meat back in the pot and allow mixture to continue to cook until all liquid has almost been cooked out. Add fresh chopped herbs and season to taste.
Finished Bolognese Plate
2 T Olive oil
2 T Garlic clove, thinly sliced
5 oz. Bolognese sauce base
1 ½ oz. Heavy cream
1 T Butter
1 T Parmesan cheese, grated
1 T Herb mix (equal parts chopped parsley, rosemary, thyme and oregano)
2 T Ricotta cheese
8 oz. Tagliatelle pasta, cooked
Begin by heating olive oil in a sauté pan and toasting the sliced garlic until lightly browned but not too dark. Next add in the bolognese base, heavy cream, butter and parmesan cheese. Allow this to cook for about five minutes over medium-low heat or until it becomes slightly creamy while heating the meat through. Once the sauce is ready, add the herb mix and cooked pasta and toss to coat noodles. Add seasoning, if necessary.
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