Shelly's Recipe

TAGLIATELLE WITH MEAT SAUCE

Category: Pasta - Meat

1 lb tagliatelle pasta, cooked al dente, drained
3 tbsp olive oil
3 cloves garlic, chopped
1 small yellow onion, chopped
1 carrot, chopped
1 small green pepper, chopped
1/4 lb pancetta, chopped
1 lb ground chuck
1/2 lb ground pork and ground veal
1 (6 oz) cans tomato paste
3 cups beef broth
3/4 cup heavy whipping cream
1/2 tsp salt and ground black pepper

In a large frying pan sauté the garlic, onion, carrot, green pepper and pancetta for about 5 minutes until vegetables and pancetta are almost translucent. Add the beef, pork and veal and cook until lightly browned. Drain off any fat. Stir in the tomato paste and cook for 2 minutes. Stir in beef broth and cook for about 10 minutes. Add the cream. Season with salt and pepper. Cover and cook for about an hour.

In a large pot bring 6 quarts of salted water to a boil. Cook the tagliatelle for about 8 to 10 minutes until al dente. Drain. Plate the pasta and top with the meat sauce. Pass the shaved Pecorino Romano cheese. Serves 4