Monday, 4 August 2014

Mushroom Bolognese with Tagliatelle.

This is a traditional bolognese sauce with the addition of mushrooms because I just happened to have a lot the needed using up.
For a more traditional sauce just leave out the mushrooms and serve with spaghetti rather than tagliatelle.
Some traditional recipes are  vegetarian and I have also read that if meat is included its was usually pork knuckle - so plenty of room for variation and experiment with this one.

Finely chop carrot, onion and celery, season and soften in olive oil for a few minutes.
Add minced beef and colour, breaking up the meat.
Add a glass of red wine and cook off the alcohol.
Then add a can of chopped tomatoes (fresh are just as good!).
Add a small amount of chopped chilli and a teaspoon of good vinegar (both optional) and leave on a low heat to slowly cook down to a thick sauce.
Add chopped mushrooms while the sauce is cooking down if you decide to use them.
Serve with pasta of choice and grated Parmesan and a sprinkling of chopped parsley or basil.

No comments:

Post a Comment