Friday, 5 August 2011
Tagliatelle with Ragu
1 onion finely chopped
1 carrot, finely chopped
90g pancetta or bacon, finely chopped
220g minced beef
220g minced pork
4 oregano sprigs or 1/2 teaspoon of dried oregano
pinch of nutmeg
120g chicken livers, trimmed and finely chopped (I left this one out, optional)
125ml dry white wine
400g tin chopped tomatoes or fresh de-skined and de-seeded
250ml beef stock
Once pasta is cooked add remaining milk 110ml into the Ragu 5 minutes before service, add extra fresh chopped oregano and season to taste.
Toss pasta through the Ragu and serve with grated or shaved Parmesan.