Tagliatelle con Ragu Bolognese

Yield: 4 servings

Ingredients
1 fl. oz Extra virgin olive oil
1 oz. Butter, unsalted
1 oz. Onion, small dice
1 each Carrot, small dice
1 rib Celery, small dice
4 oz. Ground beef
4 oz. Ground veal
4 oz. ground pork
1 oz. Prosciutto, finely chopped
2 fl. oz. White wine
1 oz. Tomato paste
8 fl. oz. Veal stock
1 sprig Parsley
1 sprig Sage
1 sprig Thyme
Dash Nutmeg ground
Salt, to taste
pepper, to taste
2 fl. oz. Heavy cream
1 lb. Tagliattelle

Preparation

1. In a pre-heated saucepan, combine the olive oil and butter.
2. Add onions, carrots, celery. cook about 10 mins.
3. Add the ground meats and prosciutto, cook until meat are lightly browned
4. Combine the wine and tomato paste then add into saucepan, simmer for 3-4 mins.
5. Add veal stock, parsley, sage, thyme, nutmeg, salt, pepper and bring it to a low simmer, approximately 1 1/2 hours
6. Remove from heat add the heavy cream.
7. Cook the pasta until al dente, reserve 4 fluid oz. of the cooking liquid.
8. Toss pasta with the sauce, adding some of the liquid if necessary.

Recipe originated Emilia-Romagna, Italy