It’s time to forget our summer salads and make great comfort food – try Tagliatelle Bolognese!
Prep time: 30 minutes (Bolognese Sauce) & 10 minutes (Tagliatelle)
Serves: 4 to 6
Ingredients:
3 tablespoons olive oil
1 medium white or brown onion, finely chopped
1 carrot, peeled & carrot finely chopped
1 celery stalk, peeled & stalk finely chopped
1 to 1-1/2 pounds ground, dark turkey meat
1 cup white wine
One 32-ounce can whole, peeled tomatoes (pureed in a blender)
2 bay leaves
Dash grated nutmeg
salt and ground black pepper, to taste
1 teaspoon granulated sugar or agave nectar
1 pound tagliatelle or fettuccine pasta variety
3/4 cup grated Pecorino Romano or Parmigiano Reggiano cheese
Directions:
1. In a 6-quart saucepot, heat the oil.
2. When oil is hot, add the chopped onion, carrot and celery.
3. Stir-fry on medium high heat for about 2 minutes or until onion is translucent.
4. When onion is translucent, add the ground turkey meat, breaking it up with a wooden spoon.
5. Cook on medium-high heat for 5 to 8 minutes or until meat has turned gray -stir occasionally.
6. When meat has turned gray, stir in the wine & cook for an additional 5 minutes or until wine has almost evaporated in its entirety – you should see some liquid at bottom of saucepot.
7. After wine has evaporated, stir in the pureed, peeled tomates, bay leaves & nutmeg.
8. Cook/simmer the Bolognese sauce on medium heat for about 20 minutes – stir occasionally.
9. After 20 minutes, add salt and ground black pepper, to taste.
10. Cook for an additional 3 minutes and then taste the sauce. If it tastes acidy, add the sugar or agave nectar. Taste the sauce again. Adjust seasonings, to taste.
Prepare the Tagliatelle & Serve:
1. Bring a 4-quart sauce pot of water to a boil.
2. Add the tagliatelle to the boiling water and 1 teaspoon salt.
3. Cook on medium-high heat for 8 to 10 minutes or until pasta is “al dente” (crunchy-tender).
4. Drain the pasta in a colander; return fettuccine to the sauce pot.
5. Gently stir desired amount of Bolognese sauce into the tagliatelle.
6. Immediately serve the tagliatelle in individual portions and top with a half-ladle of Bolognese sauce.
7. Ask guests to add their own grated cheese to the tagliatelle.
Text & Photograph ©2017 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
