Tagliatelle al ragù
Tagliatelle al ragù, aka the Italian version of spag bol. Main difference: it’s never served with spaghetti (too thin, doesn’t hold the chunky sauce), and the sauce is drier (best left simmering for 3+ hours for liquid to evaporate).
This famous pasta dish hails from the beautiful city of Bologna. A city that should be on your presumably-quite-long 2021 bucket list. It’s nickname ‘la Grassa’ (The Fat) says all you need to know. It’s a place of delectable scran.
Today we’ve gone for Marcella Hazan's recipe, a true authority on Italian cooking. So don't @ me about the milk!
Serves 6:
This famous pasta dish hails from the beautiful city of Bologna. A city that should be on your presumably-quite-long 2021 bucket list. It’s nickname ‘la Grassa’ (The Fat) says all you need to know. It’s a place of delectable scran.
Today we’ve gone for Marcella Hazan's recipe, a true authority on Italian cooking. So don't @ me about the milk!
Serves 6:
-2 tbsp of cooking evoo & a good drizzle of Saint Rosalia for finishing
-butter, 45g
-onion, 85g, chopped
-celery, 3 sticks, chopped
-carrots, 4 medium, chopped
-ground beef, 350g
-full-fat milk, 250ml
-white wine, 250ml
-tinned tomatoes, 400g
-pasta (tagliatelle), 550–675g
-parmigiano-reggiano, freshly grated
1.Put the oil, butter and chopped onion in the pot, turn the heat to medium and sauté the onion until it becomes translucent. Add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well.
2.Add the beef, a large pinch of salt and a few grindings of pepper. Crumble the beef with a fork, stir well and cook until it has lost its raw red colour.
3.Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely.
4.Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all the ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. Taste and correct for salt.
5.Toss with cooked, drained pasta and serve with freshly grated parmesan and a glug of Saint Rosalia.
1.Put the oil, butter and chopped onion in the pot, turn the heat to medium and sauté the onion until it becomes translucent. Add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well.
2.Add the beef, a large pinch of salt and a few grindings of pepper. Crumble the beef with a fork, stir well and cook until it has lost its raw red colour.
3.Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely.
4.Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all the ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. Taste and correct for salt.
5.Toss with cooked, drained pasta and serve with freshly grated parmesan and a glug of Saint Rosalia.