Tagliatelle al Ragu Bolognese

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Tagliatelle al Ragu Bolognese

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Ingredients

Adjust Servings:
500g Fresh Tagliatelle
60g Parmesan grated
55g Butter
55g Pancetta
1 large Carrot finely chopped
1 stalk Celery finely chopped
1 Onion finely chopped
100g Beef mince
100g Pork Mince
1 glass Dry Red Wine
'a little' Beef Stock
3 tbsp Tomato Puree
to season Salt
to season Pepper

Rich, meaty bolognese perfect for a winter's evening

Cuisine:

Ingredients

Directions

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The next recipe is the Italian classic Bolognese from Antonio Carluccio.  We all have our own recipes that we have grown up with but this one is really rich and meaty and for some reason my 4 year old decided she preferred mummy’s bolognese recipe with hidden vegetables including mushrooms and courgette in it!

Carluccio’s recipe is a meat fest of pancetta, pork and beef mince and beef stock. It also requires a glass or two of wine, shame we had to open that bottle ;-). The fresh tagliatelle made a change from the dried pasta that we normally have and I am pleased to say that we made triple quantity so have two more meals in the freezer.

Enjoy – apologies for the photo it looks a little holiday restaurant.

Steps

1
Done

Heat the butter in a large pan, add the pancetta, carrot, celery and onion and fry gently for 10 minutes. Add the minced meats and stir with a wooden spoon to break them up into smaller chunks.

2
Done

Cook for about 15 minutes to brown the meat, then add the wine and bubble for a few minutes to allow the alcohol to evaporate a little. Stir in a little stock to prevent the mixture from sticking to the pan. Stir in the tomato paste and dilute with a few tablespoons of stock to give a sauce like consistency. Leave to simmer for 1 hour 30 minutes adding more stock if it becomes dry. At the end of the cooking time, add a little more stock to obtain a smooth consistency. Season to taste with salt and pepper.

3
Done

Cook the tagliatelle in boiling salted water until al dente, then drain and mix with the sauce. Serve with the parmesan cheese.

Zoe Negus

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