#05 Tagliatelle Bolognese “E”

La Cucina di Vittorio (Vittorios Kitchen)
Recipe for 6 -8
  1. ¼ cup olive oil
  2. Medium onions, Chopped
  3. Cups chopped celery
  4. 7 cloves of garlic, chopped
  5. 1 LB ground beef (Lean)
  6. ½ LB Italian Sausage
  7. 1 Cup white wine
  8. # 10 (14 ½ ounces ea.) whole tomatoes in juice
  9. 1 Ounce tomatoes paste
  10. Oz of chicken broad ( made out of base OK)
  11. ½ cup of low fat milk
  12. Fool table spoon of fresh thyme, chopped (or 1 table spoon of dry)
  13. 1 fool spoon of fresh rosemary chopped
  14. Salt, pepper to taste,
  15. 1 pinch of nut meg
  16. 1 cup of fresh grated Parmesan cheese
  17. Mushrooms, washed and sliced (2 cups)
  18. 1lb of fettuccine (cooked at head, washed with cold water drained mix well with olive and set a side)
  1. Heat oil in heavy large pot over medium fire
  2. Add onions, celery, garlic, and sauté on medium fire until vegetables are tender and beginning to brown, about 10 minutes.
  3. Increase head to high add ground beef and sausage and sauté until meat is brown, breaking up meat with the back of a fork, about 10 minute
  4. Cool off with wine
  5. Add tomatoes with their juices, tomato paste rosemary, thyme ,steer,
  6. Add chicken broad as need
  7. Milk, thyme and rosemary
  8. Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, add mushrooms after 30 minutes of cooking, check the density and add the remaining chicken broad    if needed, break up tomatoes with the back of a spoon, stirring occasionally, add ½ of Parmesan fold in the sauce
  9. Add fettuccine to pot with ragu’ and toss to blend
  10. Transfer to large bowl. Sprinkle with the remaining Parmesan.
Serve, passing remaining Parmesan separately

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