[WATCH] Tagliatelle Bolognese with Maltese sausage

Our version of Bolognese breaks some rules and adds a little flavour with Maltese sausage. 

Gourmet X Nectar
21 February 2017, 2:41pm
Tagliatelle Bolognese with Maltese sausage
Tagliatelle Bolognese with Maltese sausage
There are many different versions of Bolognese. Some are good and some simply aren’t. According to Italian celebrity chef Antonio Carluccio, there are rules that need to be followed when making a Bolognese sauce that originates in Emilia Romagna. The first is no herbs, the second is no garlic and the third is that you only serve this sauce with tagliatelle (ideally 8mm wide). While we try to stick to the rules as much as possible, we like to leave just a little room for creativity so this recipe breaks one of Carluccio’s rules and also adds a little flavour with Maltese sausage

 

Tagliatelle Bolognese

Ingredients
  • 500g tagliatelle
  • Knob butter
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 carrot, finely chopped
  • 1 stick celery, finely chopped
  • 200g minced beef
  • 200g minced pork
  • 2 Maltese sausage
  • ½ cup white wine
  • 2 tins tomatoes
  • ½ tube kunserva
  • 2 bay leaves
  • A little chicken or beef stock
  • Salt and pepper
  • 1 tsp sugar


Method
  1. Saute the onions and garlic in butter with the pancetta, carrot and celery for appox. 10 mins until soft.
  2. Add the minced meat and the Maltese sausage and cook for approx. 15 mins until brown.
  3. Add the white wine and allow to simmer until the alcohol evaporates.
  4. Add the tomatoes, kunserva and a little bit of chicken stock to loosen.
  5. Season with salt, pepper and a little sugar and bring to the boil.
  6. Reduce the heat to a simmer and allow to cook for at least two hours until the sauce turns a rich red.
  7. Cook the tagliatelle in salted boiling water according to the packet instructions.
  8. Add the pasta to the sauce and mix well.
  9. Serve immediately with plenty of Parmesan shavings.  


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