TAGLIATELLE ALLA BOLOGNESE ( BOLOGNESE MEAT SAUCE)

This classic tomato, wine and meat sauce hails from Bologna. It’s simmered slowly into a deep scarlet, lightly tossed through tagliatelle noodles. ¾ cup ( 180 mL) olive oil 2 ounces ( 60 g) pancetta, coarsely chopped ½ pound ( 250 g) lean ground beef ¼ pound ( 125 g) ground veal ¼ pound ( 125 g) ground pork or Italian sausage ( casings removed) 3 cloves garlic, minced 1 large onion, finely chopped 2 small carrots, finely chopped 2 stalks celery, finely chopped One 28 ounces ( 840 mL) crushed canned Italian plum tomatoes 2 cups ( 500 mL) dry red wine 1 teaspoon ( 5 mL) hot red chili flakes ½ teaspoon ( 2.5 mL) nutmeg ¼ cup ( 60 mL) coarsely chopped fresh Italian flat leaf parsley 2 teaspoons ( 10 mL) dried oregano 3 tablespoons ( 45 mL) coarsely chopped fresh rosemary 1 piece Parmesan cheese rind, about 3 inches square 2 teaspoons ( 10 mL) brown sugar Sea salt and ground black pepper, to taste 2 tablespoons ( 30 mL) extra virgin olive oil 3 ounces ( 80g) of taleggio cheese cut into ½ - inch ( 1 cm) cubes In a saucepan over medium heat, sauté the shallots with the butter until soft. Add the pumpkin and 1 cup ( 250 mL) of vegetable stock, with a pinch of salt and cook until it is reduced to a purée. Add the rice and the white wine. When the wine has evaporated, add the broth a cup at a time, adding more when it starts to evaporate. Cook for about 16 minutes. Remove the rice from the heat and add the Taleggio cheese, olive oil and stir for 2 minutes. The texture should be like a thick soup, but soft and creamy. The rice should still have a slight bite. Serve in warm serving plates and garnish with a sprinkling of cocoa powder.

Makes 4 appetizer portions 2 pounds ( 1 kg) fresh or packaged tagliatelle freshly grated Parmesan, for garnish Heat ¼ cup ( 60 mL) of the olive oil in a large skillet over medium heat. Add the pancetta and sauté for 1 minute. Gradually add the ground meats and cook, breaking up any large chunks, just until browned, about 5 minutes. Remove meat with a slotted spoon to a wired mesh sieve to drain any excess fat. In a Dutch oven, heat the remaining olive oil over medium high heat. Add the garlic and sauté until golden, about 3 minutes. Add the onions, carrots and celery and cook until the onions are translucent. Stir in the drained meat, tomatoes, wine, red chili flakes, nutmeg, Italian parsley, and half of the oregano and rosemary. Stir and bring to a simmer. Add the Parmesan rind and brown sugar and season to taste. Simmer slowly over low heat, uncovered, about 1 ½ hours, stirring occasionally. Bring salted water to a boil and cook pasta until just tender to the bite, al dente stage. Reserve ¾ cups ( 180 mL) cooking water and drain the pasta in a colander. Add the drained pasta to the sauce and mix well, adding a bit of the pasta cooking water if needed to coat the pasta evenly. Cover and cook for one minute. Serve immediately with the freshly grated Parmesan cheese.

Makes 8 appetizer or 6 main servings