TAGLIATELLE AL RAGÙ

Bolognese sauce (Italian: ragù alla bolognese) is a meat-based sauce for pasta originating from Bologna, Italy. It is customarily used to dress tagliatelle and may also be used to prepare "lasagne alla bolognese". In Italy, ragù alla bolognese is known simply as ragù. The actual word ragù is derived from the French word ragout which translates to stew. The French verb ragouter literally means to stimulate the appetite. The earliest documented recipe for a meat-based sauce (ragù) served with pasta comes from late 18th century Imola, near Bologna. Pellegrino Artusi first published a recipe for a meat sauce characterized as being bolognese in his cookbook published in 1891. Artusi's recipe, Maccheroni alla bolognese, is thought to derive from the mid 19th century when he spent considerable time in Bologna.

Serves 8
2 hours 30 minutes
350 kcal per serving (without Tagliatelle)


Ingredients

• 500 g fresh Tagliatelle
• 500 g minced beef
• 500 g minced pork
• 4 tbsp olive oil
• 1 large carrot, peeled and grated
• 1 onion, peeled and finely chopped
• 2 celery sticks, finely chopped
• 700 ml bottle of Passata (sieved tomatoes)
• 2 tbsp tomato puree
• 500 ml dry red wine
• 200 ml chicken stock
• Salt and pepper to taste

Method

1. Heat the olive oil in a large saucepan and cook the onions, carrot and celery for 5 minutes on a medium heat. Stir occasionally with a wooden spoon.
2. Add in the minced meats and continue to cook for a further 5 minutes stirring continuously until coloured all over. Season with salt and pepper.
3. Pour in the wine, stir well and continue to cook for 5 minutes until the wine has evaporated.
4. Pour in the sieved tomatoes with the tomato puree and the stock, lower the heat and cook for 2 hours with the lid off. Stir the sauce every 20 minutes.
5. Once the sauce is ready, remove from the heat, season with salt and pepper and set aside.
6. In a large saucepan, cook the pasta in the salted boiling water until al dente.
7. Drain and tip back into the same pan where you cooked it.
8. Place the saucepan back on a low heat, pour over the ragu sauce and gently stir all together for 30 seconds allowing the flavours to combine properly.