It really is time for some hearty Autumn fare, so this month’s recipe for Tagliatelle Bolognese comes from the team at Wallaroo Wines.
2 celery sticks trimmed and diced
1 medium Spanish onion peeled and diced
1 medium carrot peeled and diced
2 large garlic cloves, crushed
2 tablespoon olive oil
25 g butter
500 g minced beef
1 tablespoon plain flour
1 tablespoon dark brown sugar
3 tablespoons tomato purée
2 tablespoons barbecue sauce(optional)
150 ml beef stock
150 ml Wallaroo red wine
400g diced tomatoes
6 pinches of nutmeg
Salt and pepper
500 g tagliatelle pasta
Fresh grated Parmesan
Chopped fresh basil
Pairs beautifully with Wallaroo Wines Shiraz 2013.
Pour oil into a large deep saucepan, add butter and melt on a medium heat. Once butter is melted lower heat and add celery, onion, carrot and garlic to the saucepan and stir in pan constantly for 5 minutes or until vegetables are softened but not brown.
Add in the mince, breaking it up in the saucepan using a wooden spoon or spatula. Return heat to medium and cook until mince is no longer red but evenly light brown.
Sprinkle in flour and stir in well. Mix in tomato purée, beef stock, red wine, barbecue sauce, dark brown sugar and tomatoes, nutmeg, salt and pepper.
Bring the Bolognese to the boil (high heat setting) stirring constantly. Once boiled for two minutes, reduce the heat to low so that mixture is just simmering and partially cover with a lid.
Continue to cook Bolognese for 1 hour, stirring every 15 minutes. When ready, the Bolognese will be thick and glossy.
Cook pasta until al dente.
Mix in pasta and serve in a bowl with grated Parmesan cheese and chopped basil on top