October 25 was World Pasta Day and to celebrate Gino gave us the ultimate pasta sauce recipe - his tasty bolognese.
Ingredients
- 500 g17¾ oz fresh fettuccine or tagliatelle
- 500 g17¾ oz minced beef
- 500 g17¾ oz minced pork
- 4 tbsp olive oil
- 1 large carrot, peeled and grated
- 1 onion, peeled and finely chopped
- 2 celery sticks, finely chopped
- 1x 700 ml24¾ fl oz bottle of passata (sieved tomatoes)
- 2 tbsp tomato puree
- 2 glasses of dry red wine
- 200 ml7 fl oz chicken stock
- Salt and pepper, to taste
Method: How to make Pasta bolognese
Heat the olive oil in a large saucepan and cook the onions, carrot and celery for 5 minutes on a medium heat. Stir occasionally with a wooden spoon.
Add in the minced meats and continue to cook for a further 5 minutes, stirring continuously until coloured all over. Season with salt and pepper.
Pour in the wine, stir well and continue to cook for 5 minutes until the wine has evaporated.
Pour in the sieved tomatoes with the tomato puree and the stock, lower the heat and cook for 2 hours with the lid off. Stir the sauce every 20 minutes.
Once the sauce is ready, remove from the heat, season with salt and pepper and set aside.
In a large saucepan, cook the pasta in the salted boiling water until al dente.
Drain and tip back into the same pan where you cooked it.
Place the saucepan back on a low heat, pour over the bolognese sauce and gently stir all together for 30 seconds allowing the flavours to combine properly.
Serve hot with a little grated parmesan cheese on top.
