Tyler Florence's Ultimate Tagliatelle Bolognese | Tyler's Ultimate

Tyler starts his rich, hearty Bolognese with fragrant herbs crisped up in olive oil! Subscribe to #discoveryplus to stream more of #TylersUltimate: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3hEBVAF Subscribe to Food Network ▶ http://foodtv.com/YouTube Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Tagliatelle Bolognese RECIPE COURTESY OF TYLER FLORENCE Yield: 4 to 6 servings Ingredients 2 ounces dried porcini mushrooms, wiped of grit 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 Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop. 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #TylersUltimate #TylerFlorence #FoodNetwork #TagliatelleBolognese Tyler Florence's Ultimate Tagliatelle Bolognese | Tyler's Ultimate | Food Network https://www.youtube.com/watch?v=2FmlDGeEWhw