Spicy Tagliatelle Bolognese
Introduction
- Prep time
- 10 Minutes
- Cooking time
- 45 Minutes
- Serves
- Serves 4
- Summary
- Ingredients:
- 1 tbsp olive oil
- 1 tbsp butter
- 85g pancetta, diced
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 tsp salt
- 1 tsp ground black pepper
- 500g beef mince
- 230ml milk
- 230ml white wine
- 1 tsp dried thyme
- 2 bay leaves
- 1 can Chopped Tomatoes
- 1.5 tbsp Tomato Paste
- 1tbsp Spiced Garlic Pickle
- 340g pasta (spaghetti/tagliatelle)
- finely grated Parmesan, to top
Cooking Method
Heat olive oil and butter in a large heavy saucepan on medium-high heat and cook pancetta until golden brown, stirring frequently. Stir in onion, carrots, celery, salt and pepper and cook about 10 minutes or until vegetables are golden brown and carrots are beginning to soften. Add garlic pickle and stir to combine.
Add the meat to the pan to brown evenly whilst stirring occasionally. Then, stir in the milk, reduce heat to low and simmer until almost all liquid has evaporated. Add wine, stirring to combine and cook until reduced by about half.
Stir in thyme, bay leaves, tomato paste and finely chopped tomatoes. Cover and reduce heat to low. Simmer about 25 minutes, stirring occasionally. Adjust seasoning with salt and pepper.
Cook pasta in boiling salted water until al dente and drain before mixing with the sauce. Serve the Bolognese in shallow bowls and garnish with Parmesan or basil, or both.
