Wednesday, 13 July 2011

Signor Carluccio, OBE

I was listening to BBC Radio 4's PM Programme, hosted by Eddie Mair, and he conducted an agreeable little interview with that maestro of the culinary taste-buds, Antonio Carluccio OBE.

Antonio Carluccio's recipe, as broadcast on PM last night is as follows:

A Simple, Quick and Tasty Tagliatelle with Bolognese Sauce

Serves 5 - 6

100g dried egg tagliatelle per person

For the ragu:

8 tsp olive oil
1 medium onion, finely chopped
500g minced beef
500g minced pork
500g passata (Tomato purée)
1 small glass of white wine
1 cup chopped tomatoes
3 tbsp tomato paste
Salt and pepper

To make the ragu, heat the oil in a large pan, add the onion and fry gently until soft. Add the minced meats and stir with a wooden spoon to break them up into smaller chunks.

Cook for about 10 minutes (depending on strength of burner) until meat is brown, stirring occasionally so the meat doesn't stick. Then add the wine and bubble until the alcohol has evaporated. Stir in the passata, chopped tomatoes and tomato paste. Cook for ten minutes. Season to taste with salt and pepper.

Cook the tagliatelle in boiling salted water until al dente, then drain and mix with the sauce.


Mad Mandy Moans said...

I so love Italian food. This is a great recipe Tim. I wonder what the food is like at The Merchant? We will find out

Timothy Belmont said...

It's interesting that he uses minced pork with the beef. I have tomato purée, though should perhaps acquire some paste.

I wonder if medium sherry wine would do instead of white wine? I don't always have white wine!