Tagliatelle with Bolognese Sauce

Name: Tagliatelle with Bolognese Sauce
Yield: serves 6, plus a quart of sauce for the freezer
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 1 large yellow onion, finely diced; 1 large carrot, peeled and grated; 2 stalks celery, finely diced; 1 tablespoon kosher salt, plus more for pasta pot; 1 pound ground beef; 1 pound ground pork; 1 pound ground veal; 1 cup dry white wine; Two 28-ounce cans Italian plum tomatoes, preferably San Marzano, crushed by hand; 4 fresh bay leaves, or 6 dried bay leaves; 1/2 teaspoon peperoncino flakes; Scant 1/4 teaspoon ground cinnamon; 1 pound dried egg tagliatelle; 1/2 cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing

December 14, 2011

This sauce seems like a chore, but once you get everything in the pot, it simmers and cooks on its own and yields enough sauce for several luscious meals. (It also freezes well.) When unexpected guests arrive, just cook some pasta and you have dinner ready. What makes this meat sauce unique is the cinnamon, which adds an unexpected, unidentifiably delicious flavor. The kids absolutely love it with gnocchi.

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