Tagliatelle Bolognese
I’ve been traveling to Boston quite a bit recently. Aside from working with a great client I’ve had the pleasure to experience some really fine dining including Davios on Arlington St.
It’s touted as a Northern Italian Steakhouse, so I felt compelled to order a steak. However, while perusing the menu for appetizer options the waiter made us aware of a menu section called “Davio’s Classici”. It’s a mixture of appetizers and entrees that the restaurant holds in high regards for various reasons. Items like sautéed calamari with anchovies, shallots, garlic and hot peppers in a white wine cream sauce or grilled porterhouse veal chop with creamy potatoes and vintage port populate this section. While these sounded great I was really craving some pasta, enter the tagliatelle bolognese.
I’m a sucker for a good meat sauce – it stems from my childhood. My mom has some italian background and could cook meat sauces like no one else. Beef, chicken, lamb – you name it, she had a killer recipe for it. So when I saw the meat that made up this sauce included braised veal, beef AND pork I had to order it. Davio’s was kind enough to offer me this an appetizer.
It was totally unbelievable. The sauce was a perfect marriage of tangy tomatoes and gamey meats. Considering the fat content the sauce wasn’t “greasy” at all. The pasta was fresh and perfectly cooked. This was truly one of the best pasta dishes I have ever ordered – Don’t worry mom, nothing comes close to your lamb sauce.
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