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Sunday, 28 August 2011

Tagliatelle Alla Bolognese

This is an easy one for me as the sauce is exactly the same as my lasagne recipe.

Italians NEVER serve bolognese with spaghetti as thicker cuts of pasta hold the sauce better. Also, the bolognese shouldn't be piled on top, it should be put through the pasta.

To make it, simply follow the meat sauce recipe from my lasagne recipe, cook the tagliatelle to al dente texture in salted boiling water, drain (retaining a small amount of pasta water), return the pasta to the pan and spoon in enough of the sauce to coat the pasta (you'll probably have some left over which you can leave to cool and freeze). Serve immediately with grated parmesan to top.

Quick tip on serving long pasta... If you use tongs to serve and twist the pasta onto the middle of the plate, you get a nice vertical effect as pictured above.

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