Submitted - Ben
IngredientsExtra virgin olive oil
2 carrots, medium sized
2 celery stalks
600g/21.2ozs. minced beef
200g/7ozs. pork belly, minced by butcher
2-3 cups beef broth, hot
1 cup red wine
5 tablespoons tomato paste
2 tablespoons cream
Salt and black pepper to taste
500g/1.1lbs tagliatelle pasta
Freshly grated Parmigiano Reggiano cheese to serve
MethodFinely diced the onions, carrots and celery. Heat oil in a large pot on medium heat and add in the onions and cook for 3-4 minutes until soft and translucent. Add the carrots and celery and cook until soft and sweet smelling.
Add the beef and pork mince and brown making sure to break up the mince and remove the chunks. Cook until the liquid releases from the meat. Add the red wine and cook for 1 minute or so, then add the tomato paste and 1/2 cup of the broth. Place the lid slightly ajar on the pot and turn down to low once it is simmering. Cook for up to 4 hours adding in more stock as needed. Once it is cooked, add in the tablespoon of cream.
15 minutes before you want to eat it, cook the tagliatelle in plenty of salted boiling water until al dente. Drain the pasta and stir through the sauce until it is coated with the sauce. Place on plates and then serve hot with plenty of freshly grated Parmigiano Reggiano cheese.