Lactalis Culinary

METHOD

1. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the meat and cook over moderately high heat, stirring occasionally, until most of the liquid has evaporated and the meat is nearly cooked through, about 7 minutes. Add the wine, and cook over moderate heat, scraping up any browned bits from the bottom of the casserole, until evaporated, for a few minutes.

2. Add the half-and-half, chicken stock, dried thyme, bay leaf, garlic, nutmeg, a generous pinch each of salt and black pepper, and the Parmesan rind. Stir well, and bring just to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the sauce has thickened slightly, and the meat is very tender, about 90 minutes up to 2 hours.

3. To make the soffritto, in a medium skillet, cook the pancetta over moderate heat, stirring, until the fat has rendered. Add the onion, carrots & celery and cook, stirring, until the soffrito has softened, about 7 minutes.

4. Stir the soffritto into the Bolognese sauce, cover partially and cook over moderately low heat, stirring occasionally, until the sauce has reduced just slightly, about 25 minutes longer.

5. Season the Bolognese sauce with kosher salt and freshly ground black pepper, and keep warm over very low heat.

6. To make the tagliatelle, in a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving ¼ cup of the cooking water.

7. Add the pasta and reserved cooking water to the Bolognese sauce, and toss over moderate heat until the pasta is well coated, about 2 minutes.

8. Transfer the pasta to a large, shallow bowl. Sprinkle with shaved Parmesan, and serve with extra Galbani Parmesan Packets.