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Antonio Carluccio's recipe, as broadcast on PM last night.

Eddie Mair | 10:33 UK time, Tuesday, 12 July 2011

An ancient photograph, but nice nonetheless

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.



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