Classic Cookbooks: Marcella Hazan's Homemade Tagliatelle with Bolognese Meat Sauce | Food Stuff

Name: Classic Cookbooks: Marcella Hazan's Homemade Tagliatelle with Bolognese Meat Sauce | Food Stuff
Ingredients: Freshly ground black pepper; 3 tablespoons butter plus 1 tablespoon for tossing with the pasta; 2/3 cup chopped carrot; 2/3 cup chopped celery; 2 large eggs; 3/4 pound ground beef chuck, not too lean (or 1/2 pound ground beef chuck plus ¼ pound ground pork, preferably from the neck or Boston butt); 1 cup whole milk [I used 2 %]; Whole nutmeg for grating; 1/2 cup chopped onion; Freshly grated parmigiano-reggiano at the table; 1 1/4 to 1 1/2 pounds pasta; 1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice; 1 cup dry white wine [I used red]; Salt; 1 tablespoon vegetable oil

foodstf.com

Food Stuff helps you find your favorite recipes. Each recipe is packed with detailed cooking instructions.

View full recipe on foodstf.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foodstf.com.

Share this recipe:

Cooking tools:

Ingredients

Freshly ground black pepper
3 tablespoons butter plus 1 tablespoon for tossing with the pasta
2/3 cup chopped carrot
2/3 cup chopped celery
2 large eggs
3/4 pound ground beef chuck, not too lean (or 1/2 pound ground beef chuck plus ¼ pound ground pork, preferably from the neck or Boston butt)
1 cup whole milk [I used 2 %]
Whole nutmeg for grating
1/2 cup chopped onion
Freshly grated parmigiano-reggiano at the table
1 1/4 to 1 1/2 pounds pasta
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
1 cup dry white wine [I used red]
Salt
1 tablespoon vegetable oil