Recipes / Can Be Made in AdvanceCooking for the TroopsEasy Date NightSomething FancySpecial OccasionsSpeedy Dinner PartiesPastaBeef / Tagliatelle with Bolognese -The Ultimate Spag Bol!

Beef, Can Be Made in Advance, Cooking for the Troops, Easy Date Night, Pasta, Recipe, Something Fancy, Special Occasions, Speedy Dinner Parties

Cook: 1hr

Difficulty: Easy

Tagliatelle with Bolognese -The Ultimate Spag Bol!

This is "Spag Bol" as you've never known it. Unless, of course, you are the culinary mogul Elizabeth David, from where the recipe derives. Elizabeth, during her travels of Bologna, got this recipe from "a splendid woman, titanic of proportion but angelic of face and manner". If she was titanic of proportion then I feel rather ashamed as I have easily quadrupled the quantities Elizabeth suggests. I won't lose sleep over it, however. This is well worth the indulgence. An absolutely divine bolognese that uses white wine rather than red, chicken livers and a dash of milk for extra decadence. Pour over melting fresh tagliatelle, sprinkle over some parmesan and be prepared to enjoy this decadent feast, to a level that almost induces a feeling of guilt. I find my husband requesting this rather frequently and it is probably my desert-island meal. What does that say about us?! Guilty, as charged!

Ingredients

Method

Ingredients

  • SERVES 6
  • 2 White Onions, finely chopped
  • 2 Carrots, Peeled and Finely Chopped
  • 2 Celery Sticks, Finely Chopped
  • 800 g Lean Minced Beef
  • 100 g Pancetta Cubes
  • 200 g Chicken Livers, Chopped
  • 5 tablespoon Tomato Puree
  • Half a Bottle of White Wine
  • 250 ml Chicken Stock (a good cube is fine)
  • Generous Grind of Salt & Pepper
  • 1 tablespoon Ground Nutmeg
  • A thumb sized piece of butter
  • 1 tablespoon Olive Oil
  • 100 ml Full Fat Milk (Optional)

Method

one. In a Le Creuset Casserole Dish, start by browning the pancetta cubes in the butter and olive oil, over a medium-high heat, for 3-4 minutes, stirring occasionally, until starting to crisp and brown. Then add the chopped onion, celery and carrots. Season with salt and pepper, give everything a good stir and turn the heat down to a medium to low. Cook for c.10 minutes until softened and starting to turn golden.

two. Turn the heat up and add the beef mince. Cook on a high heat to brown for c. ten minutes, stirring to ensure it browns evenly. Then add the chopped chicken livers and cook for an additional 2-3 minutes before adding the tomato puree, and then the white wine. Season with salt and pepper and the nutmeg, give everything a good stir, add the stock and bring to the boil. Then, turn down the heat, cover and cook gently for a further 40-50 minutes. If you are using the milk, then add two minutes before serving, stirring to mix thoroughly. The result is a rich, smooth and thoroughly indulgent ragu.

three. To serve, tip in the cooked tagliatelle and mix with the sauce until the slipper, gorgeous and delectable pasta is thoroughly impreganated with the velvet, rich sauce. Buon appetito!

Serving Suggestion. Fresh Egg Tagliatelle and Gratings of Thick, Melting Parmesan Cheese

Possible Amendment.