inside: Carolyn Lamour ... - Floridawise Magazine

Tagliatelle Pasta “Ribbons”
in a Savory Bolognese Sauce
By Chef Joe
The Pasta
2 gal. water
2 Tbsp. kosher salt
1 pound tagliatelle pasta, (or whatever pasta you like)
The Sauce
1/3 cup canola oil
1 1/2 cups onions, minced
1 1/2 cups carrots, minced
1 1/2 cups celery, minced
1 Tbsp. garlic, minced
2 Tbsp. shallots, minced
1 oz. *porcini mushrooms, rehydrated, 1/4-inch dice
1 1/2 pound ground sirloin
1 pound sirloin pieces, 1/4-inch pieces
2 8 ounce cans of tomato paste
1 cup red wine
1 cup porcini liquid (strained)
1/2 cup demi glaze or brown gravy base
2 cups chicken broth
1 1/2 cups marinara sauce (homemade or store bought)
1/2 tsp. oregano
1 Tbsp. kosher salt
1/2 Tbsp. ground black pepper
Start by heating canola oil to medium-high heat in a large pot.
Add onions, carrots and celery, and cook until vegetables become
slightly caramelized. Add garlic and shallots and rehydrated
porcinis. Stir to incorporate. Add tomato paste to pot, stir to
incorporate. Do not burn the paste.
Add the ground beef and steak to the pot. Stir to incorporate.
Continue to mix ingredients and break up the ground beef so no big
chunks remain. Cook for 5 minutes. Deglaze the pot with the red
wine. Reduce by half. Add the porcini liquid. Reduce by half. Add
the demi glaze, chicken broth, marinara and oregano. Stir to
incorporate. Then season sauce with salt and pepper. Cook for 20
to 30 minutes.
Place pasta in well-salted boiling water and cook until al dente.
Strain pasta and place in a large serving bowl. Ladle some
Bolognese sauce over the pasta and toss. Add more sauce on top
then serve extra sauce on the side. Serve immediately.
Serve with a nice bottle of Chianti or Barbaresco.
*To rehydrate 1 ounce of dried porcini mushrooms in 8 ounces
of water, soak for 15-20 minutes. Remove porcinis and reserve
soaking liquid for recipe.