Ingredients

4 ounces crimini mushrooms, sliced
1/4 pound pancetta or slab bacon, finely chopped
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
5 garlic cloves, minced
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 bay leaves
2 sprigs rosemary
1 1/2 pound ground pork
1 1/2 pound ground beef
2 cups milk
1 (28-ounce) can crushed tomatoes
2 cups dry red wine
Kosher salt and freshly ground black pepper
1 pound dry tagiatelle pasta
Freshly grated Parmigiano-Reggiano, for serving
1 handful fresh basil leaves
Fresh ricotta cheese

Directions:

Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.

In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.

Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.

When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente"). Drain the pasta well and toss with the Bolognese sauce.

Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

Yield: about 6 servings

Previous Recipes:
2012
January 2012 - Reuben Soup
February 2012 - Tagliatelle pasta a la Bolognese
March 2012 - Parmesan Biscuits
April 2012 - Chinese Chicken Salad
May 2012 - Grilled Walleye Pike & Jumbo Prawns in Saffron Fennel Broth with Fried Greens

2011
January 2011 - St. James Wild Rice Soup
February 2011 - Cured Salmon with Mustard Sauce
March 2011 - Butternut Squash Bisque
April 2011 - Banana Dressing
May 2011 - Strawberry Vinaigrette
June 2011 - Summer Caesar Dressing
July 2011 - Chipotle Ketchup
August 2011 - Hummus
September 2011 - Steak Sauce
October 2011 - Thank You Cookies
November 2011 - Town Talk Diner - Brat Burger
December 2011 - Tomato Jam