Most days you know Buddy Nielsen as the frontman of Senses Fail, but what you don’t know is that he enjoys cooking awesome and special food every Sunday or Monday that he’s not on tour. We’ll be doing Mealtime With Buddy until Buddy heads out on Senses Fail’s next tour with Stick To Your Guns, The Story So Far, and Make Do And Mend this fall. Read up on how Buddy made Tagaliatelle Bolognese and try not to get too hungry with all the pictures!

Serves: 4- 6
Total Time: 6-7 hours
This is gonna take about 6 1/2 hours to prepare. The part that takes the longest is cooking down the milk and fat from the meat and then cooking down the wine and crushed tomatoes. Basically the more time you give it to let it do it’s thing, the better. 

Ingredients:
1 medium onion, finely chopped
2 celery stalks, finely chopped
1/2 stick butter
2 carrots, finely chopped
5 garlic cloves, minced

4 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

Instructions:
1. In a heavy bottom pot add olive oil, butter, bay leaves, herbs and cook gently until fragrant, then add the vegetables and continue to cook for about 20 minutes on medium heat. You’ll want to get the veggies to the point where they are “sweating”. that basically means that they have cooked a little bit and have lost a little of their shape and begin to soften. 

2. 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 spoon. this process will take about 20min. Make sure the meat is throughly cooked.

3. Add the milk and simmer until all the liquid as evaporated, about 45min to and hour. You want to let all the liquid (milk and fat) cook all the way down before you move on to the next step.

4. Pour in tomatoes and wine, season with salt and pepper. bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 2 hours. Again you will want to evaporate most of the liquid that you have added, that is key. This process can take 1 1/2 hours to 3 depending on your stove and how much you let the milk and meat fat cook down. 

5. When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and the two remaining tablespoons of olive oil and cook for 8 to 10 minutes or until tender. Drain the pasta and toss with the bolognese sauce.

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