' Dunham Cellars - Tagliatelle Bolognese

Tagliatelle Bolognese

DUNHAM CELLARS WINE CLUB - February 2015

TAGLIATELLE BOLOGNESE

-Terry Cartier, Wine Club Member

MEAT SAUCE:

• 3 oz. ground beef (crumbled into ½” pieces)
• 3 oz. Italian sausage (crumbled into ½” pieces)
• 1/8 teaspoon dried red chili flakes
• 12 oz. Plum tomatoes (seeded, drained, chopped)
• 1 Tablespoon parsley, minced
• 1 ½ teaspoons garlic, minced
• 3 Tablespoons roasted red pepper (cut into ¼” strips)
• ¼ teaspoon dried oregano
• ¼ teaspoon salt
• Fresh ground black pepper
• 2 Tablespoons olive oil
• 1 lb. Fettuccine
• Parmesan, finely shredded
• Fresh parsley, chopped

GARLIC CREAM SAUCE:

• 1 clove garlic, minced
• 1 cube butter
• 1 pint whipping cream
• 1 teaspoon salt
• Fresh ground black pepper

WINE PAIRING:

2011 Lewis Vineyard Syrah

COOKING INSTRUCTIONS: 

Meat sauce: Preheat 12” sauté pan over medium high heat. Sprinkle salt over the bottom of the pan to aid in browning and prevent meat from sticking. Add ground
beef and sausage a little at a time. Meat should sizzle and smoke. Let meat brown on one side then stir. Cook to medium rare and drain off excess fat. Add all other
ingredients except olive oil. Simmer uncovered about 30 minutes until thickened. Stir in olive oil and set aside.

Cream sauce: Heat butter in a heavy gauge sauce pan until melted. Add minced garlic and simmer on low heat for 5 to 8 minutes. Add cream, salt and pepper. Let
simmer for 45 minutes until reduced in volume by 10%, stirring often.

Heat meat sauce, then add the cream sauce and heat until it bubbles and reduces. Cook pasta, drain and add to the sauce, thoroughly coating noodles. SERVE IMMEDIATELY. Garnish with shredded parmesan and parsley.

Serves 4