Tuesday, 5 January 2016

Tagliatelle al Ragu Bolognese

The rain has been relentless for the last 5 days
with absolutely no sign of giving up just yet.
2015 ended on a wet (and windy) note
with 2016 taking over the throne on a similar circumstance!

On days like these, the family would always seek out some sort of comfort
in food, and it's usually in the form of pasta.
The family firm favourite without doubt would be the of the bolognese sort.
There's a lot to be said about the humble bolognese -
the Italians would argue that the Brits' version is totally their own creation.
and then there's the asian's spicier version too...
I've come across many-a-version
but for this time I'll stick to the bolognese cucina di mamma italiana
adapted from Antonio Carluccio's version

 Tagliatelle with Bolognese Sauce

 400g dried egg tagliatelle
60g Parmesan cheese, grated

For the ragu:
1 tbsp butter
1 large carrot, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
100g  minced lean beef
100g (3 ½ oz) minced chicken thighs
1 glass of unsweetened apple juice
1/2 cup polpa di pomodoro
1 cup chicken stock
3 tbsp tomato paste
Salt and pepper

To make the ragu, heat the butter in a large pan, add the 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 juice and polpa di pomodoro. 
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.  and a little sugar, if necessary.

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

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