Barbara Lynch's Tagliatelle Bolognese Recipe

Barbara Lynch's Tagliatelle Bolognese Recipe
19 Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 pound coarsely ground pork shoulder
  • 1 pound coarsely ground veal
  • 1 pound coarsely ground lamb
  • 1/2 pound chicken livers, finely chopped
  • 1/2 cup minced fresh sage leaves
  • 1 large onion, finely diced
  • 2 stalks celery, finely diced
  • 2 large carrots, finely diced
  • 1 bottle dry red wine
  • 2 cups chicken stock
  • 2 cups veal stock (you can use all chicken if you'd like)
  • 1 (28-ounce) can whole peeled italian tomatoes, drained and squeezed between your fingers into medium-sized chunks (liquid reserved)
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh parsley leaves
  • 4 tablespoons butter
  • 2 cups heavy cream
  • Kosher salt and freshly gound black pepper
  • Torn basil leaves and Parmigiano-Reggiano to finish
Nutrition
335
17% daily value
22 servings
                                       
                                            gluten-​free
     

Fat

39% 25

Saturated

58% 12

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

2% 7

Carbs (net)

- 5

Fiber

9% 2

Sugars

- 3

Sugars, added

- 0

Protein

30% 15

Cholesterol

37% 111

Sodium

8% 189

Calcium

10% 98

Magnesium

10% 43

Potassium

9% 446

Iron

18% 3

Zinc

22% 2

Phosphorus

27% 191

Vitamin A

58% 525

Vitamin C

12% 11

Thiamin (B1)

41% 0

Riboflavin (B2)

35% 0

Niacin (B3)

33% 5

Vitamin B6

36% 0

Folate equivalent (total)

21% 86

Folate (food)

- 86

Folic acid

- 0

Vitamin B12

119% 3

Vitamin D

218% 33

Vitamin E

9% 1

Vitamin K

67% 81

Sugar alcohols

- 0

Water

- 182
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