Tagliatelle Alla Bolognese
Ingredients
2 Tablespoons olive oil
2 Rashers lean bacon, derided and coarsely chopped
1 Onion, peeled and chopped
1 Celery stalk, sliced
100g (4 oz) mushrooms, chopped
100g (4 oz) minced lean beef
50g (2 oz) chicken livers, cleaned and chopped
2 Tablespoons tomato puree
120ml (4 fl oz) red wine
250ml (8 fl oz) beef stock
1 Tablespoon chopped basil
1 Tablespoon oregano
1 Teaspoon sugar
Pinch of nutmeg
Salt
Freshly ground black pepper
225g (8 oz) Tagliatelle
Small knob of butter
100g (4 oz) grated Parmesan cheese
Preparation Method
Heat the oil large saucepan and gently fry the bacon, onion, celery and mushrooms until soft. Add the meat and chicken livers and continue cooking, stirring frequently, until all the meat is brown. Stir in the tomato puree, then the wine and stock. Add the basil, oregano, sugar, nutmeg and salt and pepper to taste. Bring to the boil, stirring, then cover the pan and simmer the sauce for 45 minutes.
Fifteen minutes before the sauce is ready, start to cook the Tagliatelle in plenty of boiling salted water. It will take about 10 minutes, and should be tender but still firm. Drain well, season with salt and pepper to taste and fork through a knob of butter. Arrange in a heated serving dish. Taste the sauce and adjust the seasoning if necessary, then spoon it over the Tagliatelle. Serve with a bowl of grated Parmesan cheese handed separately.
You can Serves 12 Tagliatelle Alla Bolognese
