ANTONIO CARLUCCIO’S PROPER BOLOGNESE

ANTONIO CARLUCCIO’S PROPER BOLOGNESE

This recipe is a tribute to Antonio Carluccio. What a legend! His complete Italian Food book is one I return to often and for me this is the only Bolognese recipe to follow.  I usually multiply the ragu ingredients and store the sauce in the freezer.

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tagliatelle al ragu bolognese

500g Fresh tagliatelle / 400g dried tagliatelle
60g Parmesan cheese, grated

For the Ragu:
55g Butter
55g chopped pancetta
1 large carrot
1 celery stick
1 onion
100g minced lean veal or beef
100g minced lean pork
1 glass of dry red wine
A little chicken or beef stock
3 tblsp tomato paste
sat and pepper to season

See more: HOW TO MAKE CAULIFLOWER RICE WITH A FOOD PROCESSOR

To make the ragu, heat the butter in a large pan, add the 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 a 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 1/2 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 parmesan cheese.

See more great recipes at my blog!

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