Elevate your weekend pasta with this rich, slow-simmered veal and beef bolognese sauce
In short: This recipe simplifies a classic bolognese by focusing on a straightforward assembly of ingredients. By combining veal, beef, and Italian sausage with a deep, savory base of porcini mushrooms and chicken stock, you can create a restaurant-quality sauce that rewards a slow, three-hour simmer.
The process begins by browning three types of meat—veal, beef, and Italian sausage—in separate batches to ensure they sear rather than stew. Once the meat is browned, diced vegetables and chili flakes are softened in the pan. The sauce is deglazed with wine, allowing the alcohol to evaporate, before adding 1.5 cups (375 mL) of chicken stock and salt to simmer for 30 minutes.
The final depth of flavor comes from incorporating 12 oz (350 mL) of chopped tomatoes, fresh herbs, garlic, and 0.2 oz (5 g) of dried porcini mushrooms. After covering and simmering for three hours with occasional stirring, the sauce is finished by folding in 1/3 cup (75 mL) of unsalted butter for a silky texture. Serve this hearty mixture over tagliatelle or your preferred pasta shape.
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- Summary by Intellect · source: 🔵 Veal And Beef Tagliatelle Bolognese Recipe
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