Bolognese sauce is an Italian classic but it often lacks some traditional ingredients. In Italy minced prosciutto fat or panaccetta is added. A little minced streaky bacon will also give a satisfactory depth of flavour.

To feed four people heat 50gms of butter in a heavy pan, add the panacetta, bacon or prosciutto fat with finely chopped carrot, celery and onion. Cook gently without browning for about 10 minutes.

Next, stir in 200gms lean minced beef or 100gms beef and 100gms minced pork. Cook for a further 15 minutes. Pour in a glass of red wine letting it bubble for a minute or two to evaporate the alcohol. Add a tin of tomatoes or a little beef stock and tomato puree to loosen the mixture.

Stir then simmer for I ½ hours adding more stock if necessary. Taste and season with salt and freshly ground, black pepper. Put 500gms of tagliatelle in boiling water and cook till al dente. Strain the pasta, rinse and reheat with a little olive oil. Serve with the Bolognese sauce, grated Parmesan cheese and a green salad.

Trackback URI | Comments RSS