Laguna’s Tagliatelle Bolognese
MAKES 4 SERVINGS
This recipe is not a Botanist menu item, but one of Hector Laguna’s favourite dishes to make at home. 1/2 pound (226 g) ground beef 1/4 pound (114 g) ground pork 1/4 pound (114 g) ground veal 1/2 cup (125 mL) yellow onion (small dice) 2 cloves garlic (minced) 1 pinch chili flakes 4 cups (1 L) crushed tomatoes 1 cup (250 mL) red wine Salt to taste 2 tbsp (30 mL) grapeseed oil 2 bunches of basil 1 pound (454 g) dried tagliatelle Sachet: 1 tsp (5 mL) toasted fennel seed 1 tsp (5 mL) toasted coriander seed 1 tsp (5 mL) toasted black pepper corn 1 pinch toasted dill seed 1 pinch toasted anise seed 1 pinch dried rosemary 1 pinch dried thyme Place sachet ingredients in cheesecloth and tie with butcher’s twine Place the three types of meat in a bowl, and add a teaspoon of salt. Mix all together, ensuring the salt is evenly distributed. Divide the meat in four equal parts and make meat balls, reserve. Heat up the oil in a large pan, add the meat balls and sear them all around until dark brown. About 10 minutes. Once brown, using a whisk, break the meat balls down to get ground meat again, and cook the meat until all the moisture has evaporated. About 10 minutes. Strain the meat and put the fat back into the pan, add the onions and garlic and cook on medium heat until soft but have not changed colour, approximately 5 minutes. Add the chili flakes and cook for two additional minutes. Deglaze with wine and reduce until most of the wine has evaporated, approximately 5 minutes. Add the meat back into the pan along with the tomatoes and sachet, bring it up to a boil and reduce the heat to a very low simmer. Add the basil, and cook until the desired consistency, approximately 40 min. Adjust seasoning and reserve. In a large pot, put 4 L (16 cups) of water and 1 tbsp (15 mL) of salt, and bring it to a boil. Add the pasta and cook for 6 to 8 minutes, depending on how you like your pasta cooked. Strain it and add it to the pot with the bolognese. Mix together for a minute or two to allow the pasta to release the starch. Serve with grated Parmesan on top.