Ragu with Tagliatelle Ingredients: 1kg mince beef 4 rashers smoked back bacon 1 onion 2 large carrot
Ragu with Tagliatelle Ingredients: 1kg mince beef 4 rashers smoked back bacon 1 onion 2 large carrots 3 sticks celery 2 garlic cloves 350g deseeded crushed tomatoes 1 cup dry white wine ½ cup milk 1 cup beef stock A generous pinch of Basil and Oregano Salt & pepper to taste Method: Cut the fat from the bacon and set aside. Chop the bacon into 1x1cm squares. Chop the onion into small pieces. Crush the garlic. Place the bacon fat into a heavy bottomed saucepan and bring up the heat to dry fry it until brown and crispy. Remove the crispy fat and add the onion, garlic and bacon. Fry until the onion, garlic and bacon are part cooked. Increase the heat and slowly add the mince until browned. Add the white wine and simmer for 5 minutes. Add the tomatoes and simmer for a further 5-10 minutes. Grate the carrots and celery into the ragu and stir well. Simmer until reduced and thickened slightly. Stir in the herbs and the salt and pepper. Add the milk and reduce the heat to lowest. Cover and simmer on lowest heat (or put the ragu into a slow cooker set to ‘low’), stirring occasionally for a minimum of 6 hours. Serve with fresh tagliatelle. -- source link
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