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Tonight's recipe.

Eddie Mair | 17:00 UK time, Monday, 11 July 2011

Tagliatelle with Bolognese Sauce
Serves 4

You will need:

500g (1 lb) fresh tagliatelle or 400g (14 oz) dried egg tagliatelle
60g (2 oz) Parmesan cheese, grated

For the ragu:

55g (1 ¾ oz) butter
55g (1 ¾ oz) minced prosciutto far or pancetta
1 large carrot, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
100g (3 ½ oz) minced lean veal or beef
100g (3 ½ oz) minced lean pork
1 glass of dry red wine
A little beef or chicken stock
3 tbsp tomato paste
Salt and pepper

To make the ragu, heat the butter in a large pan, add the prosciutto fat or pancetta, carrot, celery and onion and fry gently for about 10 minutes. Add the minced meats and stir with a wooden spoon to break them up into smaller chunks.

Cook for about 15 minutes to brown the meat, then add the wine and bubble for a few minutes to allow the alcohol to evaporate little. Stir in a little stock to prevent the mixture sticking to the pan. Stir in the tomato paste and dilute with a few tablespoons of stock to give a sauce like consistency. Leave to simmer for 1 ½ hours, adding more stock if the mixture becomes dry. At the end of the cooking time, add a little more stock to obtain a smooth consistency. Season to taste with salt and pepper.

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


  • Comment number 1.

    This comment was removed because the moderators found it broke the house rules. Explain.

  • Comment number 2.

    It sounds delicious and adore Tagliatelle. I detest pork though, so will probably try it with just beef and also cut down on the butter. Interesting that there's no garlic? That may allow other subtle flavours to be tasted.

    Great to have a bit of cookery on the show and something to try out :-)

  • Comment number 3.

    Loving it! Might we have a new recipe every night and please a vegetarian option!

  • Comment number 4.

    Ahh, Antonio has just explained why there is no garlic..

  • Comment number 5.

    Lady Sue #3 Jimmy Young used to do something along that line way back when.. 'What's the recipe to day Eddie"?

  • Comment number 6.

    I'm having beans on toast with vegan cheese. I did have a proper lunch though!

  • Comment number 7.

    never blogged before so had to register and all that carry on but just to say I was eating at the time - baked tattie, low fat cheese (yuk!), thrown together salad consisting of available edible food found in fridge and a over ripe avocado - not exactly fine dining but filled a hole!

  • Comment number 8.

    On the way home from work, I listened to the chef as he explained his recipe and order of cooking. I think it is probably quite tasty, but I believe that nothing would compare to the "Spaghetti bolognese" that my good wife prepares. My dear daughter-in-law, Alexa, along with my son, Sam, come to our house every Tuesday evening, rain or shine, to sit down and enjoy some conflicting opinions on the world in general, but mailny to feast upon the magnificent dish that my wife prepares, with the exception of my son who has a plate of spaghetti and cooked mince, never daring to taste the sauce in case he has to say, Mum, that was lovely. The chef on your programme would of course be most welcome to visit one Tuesday evening and give his opinion.

  • Comment number 9.

    Jayne that sounds rather like the Bridget Jones Blue Soup recipe.

    How is it that people eat in the middle of the afternoon? Not even six o'clock! Shock horror! How do they get the required amount of G&Ts in before food? Mysterious.

  • Comment number 10.

    Inexplicable. Pass the coorkscrew someone.


  • Comment number 11.

    And there's me planning on having a bolognase sauce tomorrow... Should I fore go my self-evolved recipe that adds dashes of horseradish and mustard and a little red wine to try this recipe?

  • Comment number 12.

    Will have to try this or the "other" recipe. But it was roast pork for tea tonight with some crakin Crackling.

  • Comment number 13.

    We had 'the usual' ... risotto made from leftovers, with a good seasoning of black pepper and lemon juice. The only better meal is fish n chips!

  • Comment number 14.

    But..this doesn't look like the recipe Carluccio was cooking - he mad a great play of it only taking about half an hour, and the above recipe simmer for an hour and a half. I know we were taken away from it for some ordinary news just as he was about to add his secret ingredient - it must have been a time machine!

  • Comment number 15.

    Fifi, (13) You mean that the Fabulous Fowl isn't in the top two?!?

  • Comment number 16.

    Sorry, I missed the prog. Is this a joke borrowed from Radio 4 Extra? Or is it code to say that Tom Watson has cooked Rupert and Rebekah's goose, the one Clegg and Cameron are picking the bones over, the bones we want to pick with Cameron? Of course, Clegg, Cameron and Cable have known the recipe for years.

    If it's real, what's wrong with tomato ketchup as the sauce, on spaghetti? As for low fat cheese, there's a tasty German one in a L*dl supermarket here at 60-odd killcals a hundred.

  • Comment number 17.

    I have been making spaghetti bolognaise for my family since 1974 and the recipe has evolved over that time. All of my five children now cook spag bol too, and all are just as dogmatic as I used to be as to ingredients and method. All have a different version that they have evolved. Carlucci seems to be unique in actually disagreeing with his own recipe, bet it was delicious though.

  • Comment number 18.

    Okay chaps, enough already with the meat versions. Howzaboutta vege option?

  • Comment number 19.

    At 5:55 we did indeed sit down a rather fine, I like to think. spaghetti bolognese. A little added chopped bacon now you ask. No appreciation from 3 children but it was lovely in the sun looking out over the hills.

  • Comment number 20.

    I don't listen to PM for recipes -too much of our TV viewing seems involves a chef - but I really would like to get the whole of Antonio Carluccio's quick Tagliatelle al Ragù, even if it wasn't quite quick enough to squeeze in by 5.54pm.

    I got the onions, olive oil, pork & beef mince (not sure that would meet Antonio's Taliban test), a shot of white wine and passata pomodoro, plus the taglietelle (and optional parmesan), but which magical ingredients and tips did we miss from the old maestro?

  • Comment number 21.

    incidentally, spaghetti alla bolognese (sp) was never known in Bologna, as Italian friends delight in informing me.

  • Comment number 22.

    I always add garlic and nutmeg. And bay leaves. And mushrooms. And I always use lamb, not pork or beef. But apart from that ...

  • Comment number 23.

    #20 GarethUK There is a 'listen again' link on the right hands side (PM) or alternatively click on this iplayer link to hear that edition of PM http://www.bbc.co.uk/iplayer/console/b012fc5d

  • Comment number 24.

    #20 Sid, so do I but like jonnie I also use beef, if they are in season I occasionally add a few Sprouts.
    Just for that extra ooomph.

  • Comment number 25.

    Eddie missed something by not asking Carluccio (?sp) if he has learned how to use a knife yet.

  • Comment number 26.

    Fearless (15): The Fab Fowl is in a class of its own.

    * distant music, reminiscent of 'The Great Escape', waft down on the breeze ... *

  • Comment number 27.

    Minced beef (cheap), tin of tomatoes (cheap), red wine (cheap), brown sugar, tomato paste, celery, onion, garlic, salt, pepper, dried herbs de Provence. Mushrooms if any are about. I thought spaghetti sauce was a peasant dish. What's with all the fancy-schmancy expensive ingredients? I like mine with recognisable bits left in it, not cooked to mush for hours. Veggie version available on Google. Are we seeing the return of Sprout, etc? If I forgot anything, I'll be back.

  • Comment number 28.

    Where is the actual recipe that Antonio cooked which Eddie promised would be posted?

  • Comment number 29.

    The actual recipe that Antonio cooked has been emailed several times. I thought it was a deliberate joke.
    Why butter? The pancetta provides saturated animal fat so olive oil would be better. No need for stock, but I'd use garlic and dried oregano.
    A splash of Worcestershire Sauce really does make a difference, too.

  • Comment number 30.

    Gosh talk about cat amongst the pigeons! Everyone has their own time-honoured version. I confess that if I make it now I use Quorn mince instead of minced beef and it's great because it cooks in minutes - none of that cooking all afternoon and adding freshly ground black pepper till your wrists ache.

  • Comment number 31.

    I forgot olive oil. And I usually use shallots instead of onions. And REAL meat!

  • Comment number 32.

    Re: Sid, The fact Garlic Isn't used is very important. It allows the aroma of the other ingredients to diffuse through

  • Comment number 33.

    See photo eight on this old blog thread for a pic of my spaghetti.


  • Comment number 34.

    Spag Bol? There isn't a bloke in the Western world who can't cook that. With (green pesto + red pesto + sun dried tomatos + ragu + tomato puree), even (which, in taste effect exactly equals cheap tomato sauce).

    What they (blokes) need is stuff that is every day in women's mag but hard to find elsewhere, like how to keep fruit and veg that you've bought in polythene packets, how best to crush garlic (use the polythene wrapper (so you can see the crushing cloves) as cover and smash the cloves with the tomato sauce bottle), how to keep their cheap (and wonderful) brie - and PITFALLS on the reduced counnters (still more expensive than the best regular cheap brands, you don't need it just cos its cheap, fruit and veg ready to rot, milk to sour, eggs one cracked and leaked - one short of a six pack, killcalorifically challenging cheese and spreads, avoiding over-aggressive fellow bargain seekers etc)

    What about a fact sheet with recipes (with the Spag Bol variants if you must)

  • Comment number 35.

    I forgot green/red/yellow pepper.

  • Comment number 36.

    Jonnie (32) I agree. While I LOVE garlic, I never use it in bolognese sauce. However, the best pasta sauce (imho) is that made from fresh chopped tomatoes, garlic, and basil, cooked in the best olive oil and served with freshly grated parmesan cheese. I wonder if Signor Carluccio would agree?


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