Classic Cookbooks: Marcella Hazan's Homemade Tagliatelle with Bolognese Meat Sauce

Course Dressings and Sauces

Ingredients in this Recipe

1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
1 cup dry white wine [I used red]
1 cup unbleached flour (Italians use 00/doppio zero flour, which has less gluten than American all purpose flour, but Hazan says unbleached all purpose is fine; she also says that semolina flour is appropriate only for factory made pasta and will frustrat
1 cup whole milk [I used 2 %]
1 tablespoons vegetable oil
1/2 cup chopped onion
2 large eggs
2/3 cup chopped carrot
2/3 cup chopped celery
3 tablespoons butter plus 1 tablespoon for tossing with the pasta
3/4 pound ground beef chuck, not too lean (or 1/2 pound ground beef chuck plus ¼ pound ground pork, preferably from the neck or Boston butt)
Freshly grated parmigiano reggiano at the table
Freshly ground black pepper
Salt
Whole nutmeg for grating

See Full Recipe at Serious Eats