Pappardelle alla Bolognese
A delicious rich and slowly simmered sauce, which tastes even better the next day – if you can wait that long!
Preparation time: 15 minutes
Cooking time: 2 hours 15 minutes
2 tbsp olive oil
100g pancetta, chopped into lardons
1 onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, peeled & grated
3 garlic cloves, peeled & crushed
600g lean minced steak
125g button mushrooms, sliced
300ml red wine
2 tbsp tomato puree
400g tin of chopped tomatoes
1 tsp dried oregano
1 good pinch of sugar
Salt & freshly ground pepper
100ml double cream
450g pappardelle, cooked as per packet instructions
Freshly grated parmesan, to serve
1. Heat the oil in a large saucepan and fry the pancetta for 1-2 minutes. Now add the onion, garlic and carrot, fry for 5 minutes stirring occasionally until softened.
2. Stir in the mince, cook for 10 minutes until evenly coloured and stir in the mushrooms and fry for a further minute. Now add the wine, tomato puree, tomatoes, oregano, sugar and season to taste and bring to the boil.
3. Reduce the heat, cover and simmer for 1 ½ hours and stir occasionally. Pour in the cream, stir through, cover and simmer for a further 30 minutes.
4. Cook the pappardelle as per packet instructions, drain well and spoon the Bolognese over and serve with parmesan cheese.