Tagliatelle Bolognese

It is believed that pasta was brought to Italy in the 13th century by Marco Polo from his travels to China. It is widely believed that tagliatelle was invented by Zafirano a well- known chef from Bentivoglio, Italy for the wedding of Lucrezia Borgia and the Duke of Ferrara in 1487. Folklore has it that Chef Zaffriano created tagliatelle after seeing the blonde hair of Lucrezia Borgia.  Regardless of when, where or who invented tagliatelle, after making this recipe for Tagliatelle Bolognese, you will be glad they did.

Tagliatelle Bolognese
Serves 8

6 tbsp. extra virgin olive oil
1 lb. ground beef
1 lb Italian sausages (remove casing)
6 garlic cloves
1 c. red wine
14 oz. canned chopped plum tomatoes
1 lb. red bell peppers, seeded and chopped
2 red chilies, chopped (optional)
1/3 c. white wine vinegar
1/4 c. chopped oregano
1/2 c. chopped parsley
1 lb. tagliatelle
salt & freshly ground pepper
Pecorino Romano  Cheese, grated

Heat large pan over medium heat and add half the evoo, beef and sausage. Using wooden spoon, break up meat and fry until brown, stirring occasionally. 20 minutes into cooking add the garlic and cook for 1 more minute.  Add red wine and tomatoes. Reduce heat to simmer and continue stirring.

Using another pan heat the rest of the evoo, add the bell peppers, and fry, stirring occasionally, for about 20 minutes, until peppers begin to brown. Add chilies (optional) and vinegar and cook for another 5 minutes. Add the bell peppers and the oregano to the meat and season with salt and ground pepper. Loosely cover pan and let simmer for 30 minutes.  Add more red wine to pan as needed.  Top with parsley prior to serving.

Bring a large saucepan of lightly salted water to a boil. Add the tagliatelle, bring to a boil and cook for 8 to 10 minutes, until tagliatelle is tender but still firm. Drain pan and add a little evoo.  Mix the meat sauce with the tagliatelle and serve adding grated Pecorino Roma cheese.

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