Tyler Florence’s Ultimate Tagliatelle Bolognese | Tyler’s Ultimate | Food Network

Tyler starts his rich, hearty Bolognese with aromatic herbs crisped up in olive oil!
Register for #discoveryplus to stream more of #TylersUltimate:.
Get the recipe ▶
Sign Up For

Fried chicken, hamburgers, spaghetti and meatballs– if you're going to have only one dish for these crowd-pleasing classics, it may also be the supreme– Tyler's Ultimate.

Invite to , where discovering to cook is as easy as clicking play! Get your apron and prepare to get cookin' with a few of the best chefs all over the world. We'll provide you a behind-the-scenes look at our finest shows, take you inside our preferred dining establishment and be your resource in the kitchen area to ensure every meal is a 10/10!

Tagliatelle Bolognese
DISH THANKS TO TYLER FLORENCE
Yield: 4 to 6 portions

Active ingredients

2 ounces dried porcini mushrooms, wiped of grit
1/4 pound pancetta or slab bacon, carefully sliced
1 medium onion, carefully chopped
2 celery stalks, carefully sliced
2 carrots, carefully 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 hamburger
2 cups milk
1 (28-ounce) can crushed tomatoes
2 cups dry red wine
Kosher salt and newly ground black pepper
1 pound dry
Freshly grated Parmigiano-Reggiano, for serving
1 handful fresh basil leaves
Fresh ricotta cheese

Instructions

Reconstitute the mushrooms in boiling water for 20 minutes up until tender, drain and coarsely chop.

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

In a heavy-bottomed pot include olive oil, bay leaves, herbs and cook gently until aromatic, then include veggie puree and continue to prepare for an additional 5 to 10 minutes.

Raise the heat a bit and include the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Include the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully gather the tomatoes, and red wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Gradually simmer for 1 1/2 to 2 hours, stirring from time to time, up until the sauce is really thick. Taste again for salt and pepper.

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

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

Register for our channel to fill up on the latest must-eat recipes, fantastic kitchen area hacks and material from your preferred Food Network shows.
▶ SITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:

#TylersUltimate #TylerFlorence #FoodNetwork #TagliatelleBolognese

Tyler Florence's |Tyler's Ultimate|Food Network

Tyler Florence's | Tyler's Ultimate | Food Network

You May Also Like

About the Author: Yvette Cook

3 Comments

  1. ⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻ says:

    He forgot to put the fried herbs on top

Leave a Reply

Your email address will not be published. Required fields are marked *