Tagliatelle con Ragù alla Bolognese
Spaghetti alla Bolognese
2 kg minced beef (not lean), at room temperature
5 tbsp olive oil
2 brown onions, finely chopped
2 carrots, finely chopped
1 celery stalk, finely chopped
4 cloves garlic, chopped
1 sprig rosemary
750 ml red wine
1 ltr tomato passata
1 ltr stock (or water)
Approx. 600 g fresh tagliatelle
Freshly grated pecorino, to serve
How to Cook
1. Heat olive oil in a large, high sided, heavy based pan. Add the onions, carrots and celery, and a large pinch of salt. Sweat over medium heat for about 8 – 10 min until softened, then add the Spaghetti alla Bolognese spice, garlic, rosemary and bay leaves, cooking for another 5 min until fragrant.
2. Add mince to the pan, making sure the meat is covering the base of the pan. Season the mince with salt and pepper and leave for about 6 minutes to allow the meat to ‘sear’ and caramelise a little on one side, taking care to let the vegetables sit at the edges and not burn.
3. Using a wooden spoon, break up mince and combine all the ingredients together, stirring every minute or so, for about 10 minutes, until the meat is well browned all over. Add the wine and allow to reduce to almost no fluid, then add the passata and stock and bring to the boil. Reduce the heat to a low simmer and cook for 1 – 1 ½ hours, until the sauce is thick and tender. If it thickens up too much, just add a little extra liquid and stir through.
4. Once the ragù sauce is ready, cook your pasta in plenty of boiling, well salted water until al dente, transfer to the pan with the ragù, along with a few spoonfuls of the cooking water to loosen and lightly emulsify the sauce.
Toss to combine, then serve, topped with plenty of freshly grated pecorino.