Fresh Tagliatelle Bolognese

by Иван Звездев

Dish type: Main courses

Preparation time: 1 hour 30 min

4 Servings

For the Bolognese sauce:

400 g minced meat

150 g bacon

1 onion

1 carrot

1 celery stalk

150 ml red wine (1 cup)

200 ml milk (1 cup)

200 g puréed tomatoes

200 ml beef stock

4 tbsp olive oil

Salt and black pepper

For the pasta:

250 g flour

1 egg

60–70 ml water

Preparation

1. Dice the bacon and finely chop the onion. Heat the olive oil and bacon in a deep pan. Cook over medium heat for 2–3 minutes to render the fat, then add the onion.

2. Finely chop the carrot and celery and fry for 3–4 minutes over medium heat. Add the mince and fry for a few minutes, stirring until it changes colour. Pour in the wine.

3. Let the wine evaporate. Add the stock and tomatoes, cover and simmer gently for 1–1½ hours; the long cooking time is for the beef mince. Check the liquid to prevent scorching.

4. Towards the end, add the warm milk. Adjust salt and pepper and boil for 10 minutes. Meanwhile, make the pasta.

5. Put the flour in the Philips pasta maker. Beat the egg and add water: the total liquid must not exceed 95 ml. Fit the tagliatelle disc and select the egg pasta programme.

6. Switch on and gradually pour in the liquid. The machine kneads for 3 minutes; as the pasta emerges, cut to the desired length.

7. Boil water with salt and 1–2 tbsp oil. Cook the pasta for 5–6 minutes or to your liking. Drain and mix with the sauce, or serve the sauce on top.

8. The sauce makes 4 portions; the pasta quantity serves 2–3.

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