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Jane

Tagliatelle ragu

Tagliatelle ragu
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Try Jane's entree from week 2 of COME DINE WITH ME AUSTRALIA series 2.

Ingredients

  • 100g butter
  • 2 onions, finely chopped
  • 1½ celery stalks, finely chopped
  • 2 carrots, finely chopped
  • 250g pancetta, finely chopped
  • 350g mince beef
  • 350g mince pork
  • 1 osso bucco, whole
  • 2 sprigs of oregano
  • pinch of nutmeg
  • 12 chicken livers, trimmed and finely chopped
  • 150ml red wine
  • 200ml milk
  • 800g tin chopped tomatoes
  • 350ml beef stock
  • 2 tbs tomato puree
  • Grated parmesan for serving
  • 500g Tagliatelle pasta
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Method

  1. Melt butter in a saucepan and add onion, celery, carrot and pancetta. Cook over moderate heat for 6-8 minutes, stirring from time to time.
  2. Add the mince beef, pork and oregano to saucepan. Season with salt and pepper and nutmeg. Cook for approximately 5 minutes.
  3. Add chicken livers and cook until it changes colour.
  4. Pour in wine, increase heat and boil over high heat for 2-3 minutes, or until wine is absorbed.
  5. Stir in 1/2 of the milk, reduce heat and simmer for 10 minutes.
  6. Add tomato, tomato puree, stock and Osso bucco (1 piece for entrée and 5 for main).
  7. Partially cover the pan and leave to simmer gently over very low heat for 3-3 1/2 hours. At 2 – 2.5 hours of cooking time take out 5 pieces of Osso Bucco for main (See below).
  8. Add more stock as needed to keep sauce moist.
  9. 5 minutes before serving stir the remaining milk into the sauce 5 minutes before serving.
  10. Taste the sauce for seasoning and serve on al dente Tagliatelle Pasta and grated parmesan.
No Rating

Recipe Rating

4
Preparation Time: 1H30M
Cooking Time: 3H30M

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