Better than the traditional Spaghetti Bolognese – and although a Ragu Sauce from a bottle has its place – this recipe takes it to a completely different level!!
Serves 4
Ingredients
500gm Fresh Tagliatelle
60gm Parmesan Cheese – grated
For the Ragu Sauce
150gm Minced Beef
150gm Minced Pork
60gm Diced Pancetta
1 large Carrot, 1 Celery Stalk, 1 Onion, all finely chopped
50gm Butter
1 glass of dry Red Wine
Beef Stock
3 tbsp Tomato Puree
Salt and Pepper
Preparation Method
Make the Ragu Sauce. Heat the butter in a large (frying) pan, add the Pancetta, Carrot, Celery and Onion and fry for 10 minutes.
Add the mince and brown.
Add the wine and bubble for a few minutes.
Add a little stock and stir in the Tomato Puree and then a little more stock – simmer for 1.5 hours adding a little more stock periodically to prevent it drying out.
Season with Salt and Pepper.
[The Ragu should be a rich thick(ish) sauce – add a little more stock to thin or cook for longer to thicken]
* * * * * * * * * * *
Cook the Tagliatelle in boiling salted water (until al dente)
Mix in with the Ragu Sauce and serve with Parmesan Cheese
Ormside Kitchen 