TAGLIATELLE BOLOGNESE

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(serves 2 as a main course)
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Ragù Bolognese is the meat sauce that begat spag bol. And in honesty, it isn’t so very different – I use a mixture of beef, veal and pork for a lighter flavour. And it ought to be braised, slow and long, with lots of milk, white wine (though this is subject to some debate), and a small amount of tomato for a blushing, rather than red, sauce. Bolognesi will indignantly tell you that the correct pasta is tagliatelle – and they should know… 

(nb: this is a recipe for pasta with sauce – there should be little enough sauce that you can really taste the pasta. Sometimes, less is more.)