STANDARD - Truffled Tagliatelle Bolognese with Aged Balsamic Salad Kit
Packed with complex flavor, this simple yet complex pasta meal highlights the “Wolfella difference.” We slow braise beef chuck roast, pork shoulder and pancetta with a mirepoix (carrots, celery and onion), red wine, beef stock, herbs and Italian tomatoes . . . and perhaps most importantly, plenty of parmigiano Reggiano cheese rinds. The result is a rich deeply flavored sauce that fulfills all of your cravings for real pasta. We make the thick tagliatelle by hand using Italian flours, the finest eggs and plenty of real white truffle oil. For the salad, we use 6-year aged balsamic and 25-year aged sherry vinegars for the dressing and include lightly candied hazelnuts and perfectly shaved pecorino cheese.
CONTAINS WHEAT, EGGS, NUTS AND MILK.
COOK TIME: 10-20 minutes.
CONTAINS TREE NUTS, WHEAT, MILK AND EGGS.
Kit contains: 16-18oz ragu, truffle egg tagliatelle pasta, aged balsamic vinaigrette; chopped candied hazelnuts, shaved pecorino romano for salad (in pasta box), and grated parmigiano (in pasta box).
SHOPPING LIST FOR THE SALAD: Green salad: Baby arugula or baby greens, fennel root and/or pea shoots. OR, for the broiled salad (recommended), ½ head of radicchio, Belgian endive, escarole and/or mustard greens.
KEEP FROZEN. DO NOT THAW THE PASTA AT ALL. Thaw the sauce by placing sealed packages in a bowl of cold water for 15-20 min. Open packages immediately after thawing. Keep refrigerated after thawing. Eat within 72 hours of thawing.
COOKING INSTRUCTIONS:
Bring 2-3 quarts of water to a boil on high. Add a just a tablespoon of salt (sauce is already fairly salty). Place the pasta in the pot and cook on high for 4 minutes or so. DON’T POUR PASTA AND WATER OUT TOGETHER (water contains a lot of the excess flour and will turn the pasta to goo). Use a strainer or tongs to remove pasta from water and put directly into the sauce.
While the pasta is cooking, bring the sauce to a simmer (medium) in a pot or deep/large frying pan. Add ¼ cup of the pasta water and simmer for 1-2 minutes. Using tongs or a strainer, remove the pasta from the water and put directly in the simmering sauce. Stir constantly for 2 minutes or so until the sauce and pasta become one. Turn off the heat and add half of the parmigiano and stir until incorporated. Serve with parmigiano over the top.
For the green salad, mix arugula or baby greens with the vinaigrette (just enough to coat), serve the salad topped with the nuts and the pecorino cheeses. OR, for the wilted bitter green salad, roughly cut radicchio, mustard greens and endive. Toss with the dressing. Spread evenly on an oven safe dish. Set the cheese on top and place directly under hot oven broiler for 2-4 minutes. Top with the nuts.
INGREDIENTS: Pasta: Typo 00 Italian wheat flour, semolina flour, eggs, white truffe oil (olive oil, white truffles). Sauce: Beef chuck roast, pork shoulder, beef stock (beef bones, carrot, celery, onion, bay leaf, thyme, pepper, salt), san Marzano tomatoes, red wine, pancetta (pork, salt, pepper), onion, carrot, celery, pork shoulder, whole milk, parmigiano cheese rinds (milk, salt, enzymes), tomato paste, basil. Vinaigrette: olive oil,6 year aged balsamic vinegar, 20-year aged sherry vinegar, shallots, lemon zest, salt and pepper. Pecorino and parmigiano cheeses: Milk, salt, cultures.
