Marcella Hazan's Bolognese Sauce Recipe with Tagliatelle pasta (10 WW pts)

By Rander9576

Ingredients

• 2 tablespoons vegetable oil
• 8 tablespoons unsalted butter, divided
• 1 cup chopped onion
• 1 1/3 cups chopped celery
• 2/3 cups chopped carrot
• 1 pound homemade turkey italianc sausage (note: orignial recipe calls for ground beef not turkey)
• Kosher salt and freshly ground black pepper
• 1 cups whole milk
• 1/8 teaspoon freshly grated nutmeg
• 1 cups dry white wine
• 14 1/2 oz can imported italian tomatoes chopped with their juice.
• 12 oz tagliatelle or similar pasta , cooked and drained
• Freshly grated Parmigiano-Reggiano cheese, at the table

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from leitesculinaria.com

Preparation

Step 1

1. Heat the oil and 2 tablespoons butter in a heavy 5-quart Dutch oven over medium heat until the butter melts and stops foaming. Toss in the onion and cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
2. Dump in the celery and carrot and cook, stirring to coat them with the oil and butter, for 2 minutes.
3. Add the turkey. Crumble the meat with a wooden spoon and cook, stirring occasionally, until the meats have lost their raw red color.
4. Reduce the heat to low. Pour in the milk and simmer gently, stirring frequently, until the liquid has burbled away completely, about 1 hour. Stir in the nutmeg. Pour in the wine and gently simmer, stirring frequently, until it has evaporated, about 1 1/4 hours.
5. Add the crushed tomatoes and stir well. When the tomato begins to bubble, turn down the heat so that the sauce cooks at the laziest of simmers with just an intermittent bubble breaking through the surface.
6. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is burbling away, there’s a chance that it’ll start drying out somewhat. To keep the sauce from sticking to the bottom of the pot and scorching, add 1/2 cup water if necessary, just know that it’s crucial that by the time the sauce has finished simmering, the water should be completely evaporated, and the fat should separate from the sauce. Take a spoonful—or two. Season with salt and pepper to taste.
7. Toss pasta with the sauce. Serve with freshly grated Parmigiano-Reggiano on the side.