Truffled Tagliatelle Bolognese with Aged Balsamic Vinaigrette Salad

Nuts (hazelnuts packages separately), milk, eggs, wheat.

1. Sauce
2. Pasta
3. Dressing
4. Nuts
5. Parmigiana Cheese
6. Pecorino Cheese

Salad greens - Best with mixed chicories, baby greens, baby spinach and/or arugula.  Unique and best: radichio, escorol, and other chicories.

KEEP FROZEN. Do not thaw pasta - cook from frozen.  Thaw everything else in a bowl of cold water for 10 min. Open immediately, refrigerate and use within 48 hours of thawing. 

Pasta and Sauce: 

• 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.  PASTA TIP: Don't pour fresh pasta and water out together into a strainer - 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 ¼-1/2 cup of the pasta water and simmer for 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 and water is evaporated.  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, escorole (or other chicories).  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 min.  Top with the nuts.

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.