Egg Noodles with Bolognese Meat Sauce from The Classic Pasta Cookbook by Giuliano Hazan
When I was growing up and I knew that we would be having Tagliatelle al Ragu, my mouth would water in anticipation of that glorious moment when we would sit dow
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Cooking tools:
- Rolling pin
- Dutch oven
- Chef's knife
- Cutting board
- Skillet
- Wooden spoon
- Pot
- Colander
- Mixing bowl
- Measuring cup
- Grater
- Serving platter
- Stove
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons finely chopped yellow onion
- 5 tablespoons butter
- Tagliatelle made with 3 eggs and 2 ¼ cups flour
- ½ cup freshly grated Parmigiano-Reggiano
- 2 tablespoons finely diced carrot
- 2 tablespoons finely diced celery
- 12 ounces ground beef (at least 15% fat)
- Salt
- ½ cup dry white wine
- ½ cup whole milk
- ⅛ teaspoon nutmeg
- 2 cups canned whole peeled tomatoes with their juice, coarsely chopped
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