Weeknight Tagliatelle with Bolognese Sauce

Name: Weeknight Tagliatelle with Bolognese Sauce
Yield: Serves 4 to 6
Ingredients: 1 pound, 93 percent lean ground beef; 2 tablespoons, water; 1/4 teaspoon, baking soda; , Salt and pepper; 4 cups, beef broth; 6 ounces, pancetta, chopped coarse; 1 , onion, chopped coarse; 1 , large carrot, peeled and chopped coarse; 1 , celery rib, chopped coarse; 1 tablespoon, unsalted butter; 1 tablespoon, extra-virgin olive oil; 3 tablespoons, tomato paste; 1 cup, dry red wine; 1 ounce, Parmesan cheese, grated (1/2 cup), plus extra for serving; 1 pound, tagliatelle

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Appears in Cook's Illustrated January/February 1999, America's Test Kitchen TV

Main Courses

Pasta

Pork

Half a dozen meats and hours of pot watching make a lush, deeply savory version of this tagliatelle bolognese. We wanted those results with fewer ingredients in half the time.

SERVES4 to 6

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WHY THIS RECIPE WORKS

To create a quick tagliatelle bolognese dish that would rival the depth and richness of a long-cooked version, we started by browning the aromatic vegetables (but not the ground beef, which would dry out and toughen if seared) to develop a ...

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