“Luuuucy, I’m hoooome.” To me, Ricky Ricardo was ethnic; I was just a guy from New Jersey. (Ok, so maybe I sported a gold cross, drove a Firebird, had big hair, and my father’s name was Mario, but hey, I wore Polo shirts!) So, you can imagine the shock I experienced in college when my very blonde date ordered Spaghetti Bolognese and then picked up her knife and started to cut. Cringing inside, but charming as ever, I smiled and said, “Ooooh, please don’t cut your pasta.” She flatly replied, “Don’t get ethnic with me, Ed.” What? Who? Me? Ethnic?
Many years later, needless to say, I am happily ethnic and still courageously educating about pasta etiquette. So forgive me for getting ethnic with you, but please leave the knife and spoon on the table and learn to twirl with a fork. (And yes, if you’re among friends, you can use a little piece of bread for assistance.)
The recipe below is based on that of Chef Dean Caselnova in Brooklyn, who learned at Papa Re Trattoria and Trattoria dalla Gigina in Bologna. It’s the real deal, from Bologna via Brooklyn. Mamma Mia! Now that’s Italian! (Big pinch to right cheek.)
Check out our wine pairings to compliment this recipe.
In a large, heavy-bottom pot over medium heat sauté the onion, celery, carrot and bay leaf in the olive oil until onion is translucent. Add ground beef, pork, and prosciutto to the sautéed vegetables and use a wooden spoon to break up the meat. When meat is nearly cooked, add tomato paste and stir to fully incorporate. Add white wine and simmer until the wine evaporates. Add the crushed tomatoes and 1/2 can (from the tomatoes) of water.
Bring the sauce to a boil and then reduce to a simmer. Cook, uncovered for approximately 2 hours. Add salt to taste.
Bring a large pot of salted water to a boil.
Cook the tagliatelle until al dente (about 2 minutes less than package directions). Drain, add to the Bolognese sauce and stir to combine. Serve immediately.