Parmeson BologneseFeatured by Parmeson Wines in the Pinot Noir Wine Club.
From Katie's Kitchen at Parmeson Wines, we present an amazingly delicious bolognese sauce to pour over your freshly cooked pasta. The aromas alone will have your mouth watering! Pair with a Merlot or Sangiovese.Yield: About 8 Cups
Prep Time: 25 Minutes
Cook Time: 135 Minutes
• 2 lbs. cherry tomatoes
• 1/2 lb. ground pork
• 1 lb. hot Italian sausage
• ¼ lb. pancetta (chopped)
• 1/2 white onion diced
• 2 celery stock diced
• 2 carrots diced
• 5 cloves garlic minced
• 1 cup milk
• 1 15oz can tomato sauce
• Kosher salt and black pepper for seasoning
• 1 lb. fresh Tagliatelle noodles
• Grated Parmesan cheese
Preheat oven to 375°F.
Wash tomatoes and place on a rimmed cookie sheet. Drizzle 1 Tbs olive oil on the tomatoes. Sprinkle with salt and pepper. Place in oven for 1 hour.
In a heavy saucepan brown the beef and pork. Make sure to break it into small pieces as you brown. When brown, remove and drain on paper towels. Remove accumulated grease.
Brown pancetta. When nicely crisp, remove and drain on paper towels. Drain all but 2 Tbsp. of grease.
Add onion, celery, carrots and garlic to pancetta grease. Saute until tender, about 10 minutes. Add the milk, cook 10 minutes.
Return the pork and sausage to the pan. Add the roasted tomatoes and tomato sauce. Taste and season with salt and pepper.
Cover and simmer for 2 hours.
When the sauce is done, bring 5 quarts of salted water to a boil. Add pasta and cook until al dente 2-3 minutes for fresh pasta. Add pasta to sauce, coat noodles with sauce and serve sprinkled with Parmesan cheese.
Enjoy with a glass of Parmeson Pinot Noir!
Recipe provided by Parmeson Wines from Katie's Kitchen.