Tagliatelle Bolognese in Homage to the Late, Great Godfather of Italian Cooking – Antonio Carluccio

 This one is in memory of the late great godfather of Italian cooking.  a true great who is a great loss to the culinary world. I am still however guilty of making some additions by adding tinned tomatoes, garlic and basil to make it richer.  Well maybe another one of your 5 a day so must be good.

IMG_2647INGREDIENTS

 500g (1 lb) fresh tagliatelle or 400g (14 oz) dried egg tagliatelle
60g (2 oz) Parmesan cheese, grated

 For the ragu:

55g (1 ¾ oz) butter
55g (1 ¾ oz) minced prosciutto far or pancetta
1 large carrot, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
100g (3 ½ oz) minced lean veal or beef
100g (3 ½ oz) minced lean pork
1 glass of dry red wine
A little beef or chicken stock
3 tbsp tomato paste

Tin of tomatoes or passata
Salt and pepper

This is by far the best-known Bolognese recipe which, to be genuine, has to be made with fresh tagliatelle and not spaghetti.

METHOD

To make the ragu, heat the butter in a large pan, add the prosciutto fat or pancetta, carrot, celery and onion and fry gently for about 10 minutes. Add the minced meats and stir with a wooden spoon to break them up into smaller chunks.

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 little. Stir in a little stock to prevent the mixture 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 ½ hours, adding more stock if the mixture 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.

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

This recipe is from Carluccio’s Complete Italian Food

 

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