Tagliatelle In Ragu Bolognese
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Pancetta||4 Ounce, cut into 1/2 inch dice (Canadian Bacon)|
|Chicken livers||1 Pound, trimmed|
|Fresh mushrooms||12 Ounce|
|Tomato paste||2 Tablespoon|
|Dry red wine||3⁄4 Cup (12 tbs)|
|Hot beef stock/Veal stock/reduced-sodium canned||2 Cup (32 tbs)|
|Grated nutmeg||1⁄8 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Fresh tagliatelle||1 Pound|
|Grated parmesan cheese/2 tablespoons grated lemon zest||1 Cup (16 tbs)|
1. In a large nonreactive saucepan or flameproof casserole, melt butter over medium heat. Add onion and pancetta and cook 3 to 4 minutes, or until pancetta is lightly browned and onion is soft. Add chicken livers, increase heat to medium-high, and cook, turning several times, 3 to 4 minutes, or until lightly brown but still pink in center. Remove livers with a slotted spoon and reserve.
2. Add mushrooms to pan and cook, stirring occasionally, 2 to 3 minutes to brown lightly.
3. Using a slotted spoon, remove mushrooms to a cutting board with reserved livers. Chop livers and mushrooms medium fine. Return to pan. Add tomato paste, wine, and stock. Bring to a boil, reduce heat to low, cover, and cook 30 minutes, stirring occasionally. Uncover and boil until sauce is thick. Stir in salt, pepper, nutmeg, and cream. Simmer 2 minutes.
4. When sauce is almost ready, cook pasta in a large pot of boiling salted water until tender, 2 to 4 minutes; drain. Pour pasta onto a warmed platter and pour sauce over top. Sprinkle with Parmesan cheese or grated lemon zest.