Antonio Carluccio's recipe, as broadcast on PM last night.
An ancient photograph, but nice nonetheless
A Simple, Quick and Tasty Tagliatelle with Bolognese Sauce
Serves 5 - 6
100g dried egg tagliatelle per person
For the ragu:
8 tsp olive oil
1 medium onion, finely chopped
500g minced beef
500g minced pork
500g passata (Tomato purée)
1 small glass of white wine
1 cup chopped tomatoes
3 tbsp tomato paste
Salt and pepper
To make the ragu, heat the oil in a large pan, add the onion and fry gently until soft. Add the minced meats and stir with a wooden spoon to break them up into smaller chunks.
Cook for about 10 minutes (depending on strength of burner) until meat is brown, stirring occasionally so the meat doesn't stick. Then add the wine and bubble until the alcohol has evaporated. Stir in the passata, chopped tomatoes and tomato paste. Cook for ten minutes. Season to taste with salt and pepper.
Cook the tagliatelle in boiling salted water until al dente, then drain and mix with the sauce.
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Comment number 1.
At 12th Jul 2011, Rusty wrote:Nahhh.....KFC for me!
Or may be a McD if the ol' Social Security check will stretch that far.
;-)
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Comment number 2.
At 12th Jul 2011, Fifi wrote:The evocative sounds of spoon scraping pan were making my mouth water as I drove home last night.
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Comment number 3.
At 12th Jul 2011, jonnie wrote:Really looking forward to trying this one out - and somewhat relieved that the butter has changed to oil.
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Comment number 4.
At 12th Jul 2011, Fearless Fred wrote:Will definitely give this a try in the near future :-) Am feeling hungry already! Thanks for that, Eddie!
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Comment number 5.
At 12th Jul 2011, Lady_Sue wrote:*Add* the wine? And you call yourself Italian!
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Comment number 6.
At 12th Jul 2011, davmcn wrote:Why white wine? I use red.
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Comment number 7.
At 14th Jul 2011, Peter wrote:I love this recipe and have used ever since I saw Antnio Carluccio demonstrate it on TV.
The only difference, which makes the TV version better is that when everthing is gently cooking he said now you can go to Church for three or four hours and when you come home it will be ready.
I think the point is that mince will always benefit from long slow cooking.
Peter
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Comment number 8.
At 15th Jul 2011, Bernard Farrant wrote:Has anyone actually made this recipe using 500 grams of passata? Seems a great deal to me.
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Comment number 9.
At 16th Jul 2011, davmcn wrote:BF 8 He also uses tsps and cups. I measure pasta in ounces. As far as tomato paste/puree goes, I just squeeze what I think is enough out of the tube.
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Comment number 10.
At 19th Jul 2011, Rusty wrote:Great news stories breaking and the PM Blog is not following them so we can post comments!
What gives?
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Comment number 11.
At 20th Jul 2011, davmcn wrote:R 10 Dead as a dodo, the blog is.
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Comment number 12.
At 22nd Jul 2011, DividedTheyRule wrote:This food thing. I would have thought crisis food was more appropriate. You don't solve crises by getting involed in practical complexities. It's one of the philosophical errors of the age to claim that you do. Broken hearted? Then make a topiary peacock out of the privet hedge. Sacked? Learn to etch. Et cetera.
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Comment number 13.
At 22nd Jul 2011, DividedTheyRule wrote:We're living in a country with a completely untrustworthy press except two small papers which support a party propping up a Coalition with one of the big bad wolves. The political class is clearly corrupt, the police rotten. The economy is being destroyed. We're involved in immoral and unwinnable wars. The world economy is adjusting in ways our chattering classes don't understand. Our salvation is to kick out our redundant ruling class.
And you want to spend your time making your own pasta?
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Comment number 14.
At 22nd Jul 2011, DividedTheyRule wrote:Stick to Chinese take-aways, no-fuss, no washing up, easy eating, until you, your family and your friends have worked out What is to be Done.
And it doesn't involve grating parmezan
And when you've decided chto delyats, getting to the ward, town, city, county, branch, area meeting to unite and fight is so much easier with bean sprouts, chop suey and extra mushrooms to look forward to when you get home.
The only thing Italian you need is Gramsci. La lutta continua.
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Comment number 15.
At 22nd Jul 2011, The Intermittent Horse wrote:DividedTheyRule - The nurse will be here at 3.30.
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Comment number 16.
At 22nd Jul 2011, davmcn wrote:My wife was a nurse, but she is downstairs.
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Comment number 17.
At 26th Jul 2011, Fifi wrote:Why not set the recipe to music?
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