Tuesday, 28 May 2013

Tagliatelle With Ragu Di Manzo

400g tagliatelle
2 tablespoons olive oil
2 onions
2 carrots
2 sticks celery
3 cloves garlic
500g minced beef steak
4 bay leaves
2 tablespoons thyme leaves
200ml red wine
500ml beef stock or beef stock cube dissolved in hot water
400g tin of chopped tomatoes
salt and pepper to taste
handful chopped flat-leaf parsley
Finely dice the vegetables and then fry gently until soft and beginning to brown.
Add the beef mince and fry rapidly until browned. Add the wine, allow the alcohol to burn off. Then add the bay leaves, thyme and tomatoes.
Bring to a very slow simmer,  only just bubbling every ten- twenty seconds and cook slowly for at least six hours until the meat is very tender.
Once the meat is cooked, check for seasoning, and add the parsley.
Put the pasta to cook in a large pan of boiling, salted water and cook to al dente.
Remove the pasta and add to the ragu.
Serve with grated parmesan.

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