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Cinghiale Tagliatelle Bolognese



Makes 2 servings


Ingredients

The Sauce:

  • .25 cup Olive oil

  • 2 cups Carrots, diced

  • 2 cups Celery, diced

  • 4 cups Onions, diced

  • 8 Garlic cloves, sliced

  • 2 cups Pancetta, diced (you can substitute prosciutto or bacon)

  • 4 Tbsp Rosemary, dried or freshly chopped

  • 4 Tbsp Thyme, dried or freshly chopped

  • 2 tsp Crushed red pepper flake

  • 2 tsp Fresh ground black pepper

  • 2 Tbsp Kosher salt

  • 1 cup White wine

  • 1 pound Ground veal

  • 1 pound Ground wild boar or beef

  • 1 pound Ground pork

  • 2 cups Tomatoes, milled or puréed

  • 2 cups Veal or chicken stock

  • 1 cup Whey or milk

  • 1 cup Chicken livers, cleaned

The Cinghiale Tagliatelle Bolognese:

  • 8 oz Fresh tagliatelle or linguini (or dried pasta of your choice)

  • .33 cup Bolognese sauce

  • 2 Tbsp Grated Parmigiano Reggiano

  • 1 tsp Rosemary, finely chopped

  • 1 tsp Thyme, finely chopped

  • 1 tsp Unsalted butter

Directions

Pour the olive oil into a large heavy bottomed pot, then add the celery and caramelize over medium-high heat until toasty and tender. Season with salt, pepper, red pepper flakes, rosemary, and thyme. Next, add the carrots and sauté until browned, seasoning again with salt, pepper, crushed red pepper flakes, rosemary, and thyme. Repeat for onion, garlic, and pancetta. Deglaze the pan with the white wine and scrape the nice brown bits from the bottom of the pan.

Add the ground meat one pound at a time and sear (but don’t cook all the way through), thoroughly breaking up chunks. Season each layer with salt, pepper, crushed red pepper flakes, rosemary, and thyme. Next add the whey or milk, and simmer the meat to finish cooking and make it tender. After 5 minutes or so add veal stock, and tomato puree and bring to a medium simmer. Turn down to low and simmer for 2 hours, until reduced. To a heavy bottomed frying pan, add 1 tablespoon of canola or other neutral oil. Add chicken livers and sear over high heat. They should be seared on the outside and medium rare on the inside. Set aside to cool for 2 minutes and then mince finely and whisk into the Bolognese.

Remove from heat and taste for seasoning. Bring a gallon of water to a boil in a large pot and add .25 cup of salt. While waiting for the water to boil, heat 1 cup of Bolognese sauce gently in a sauté or frying pan over medium heat. When the water boils, drop in the pasta and cook for 1 minute if using fresh pasta, 6 minutes if using dried. Add the pasta and .25 cup of the pasta cooking water to the Bolognese sauce and let simmer on low for 30 seconds so the pasta can continue to cook in the sauce. Toss the pasta in the pan or stir gently with a pair of tongs. When the pasta is perfectly coated, add the teaspoon of butter and half of the cheese and toss again. Divide between two bowls and top with the remaining cheese.

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©2018 Karen Akunowicz