BOLOGNESE

Pairs beautifully with Alpa Tagliatelle!

Ingredients

• 2 tbsps olive oil 

• 1 shallot, finely chopped 

• 1 tsp red pepper flakes

• 300g minced beef (ideally a mix of lean and fatty) 

• 300g minced veal 

• 60ml dry white wine

• 120ml double cream

• 400g (one tin) of tinned tomatoes

• 1 large bay leaf

• Salt and freshly ground black pepper (to taste)

How to make it

1. In a large heavy-bottomed pot, heat the olive oil over a low heat. Add the shallots and cook until they are softened but not browned. Stir in the red pepper flakes and cook for 1 minute.

2. Turn the heat up to medium-high and add the meat, breaking it apart with a spoon as you do. Cook until all the mince is brown but not crispy.

3. Pour in the white wine to deglaze the pan, scraping the bottom of the pot to loosen any browned bits. Allow the wine to reduce slightly.

4. Once the wine has reduced, lower the heat and stir in the double cream. Simmer gently until the cream has mostly been absorbed by the meat.

5. Stir in the tomatoes, bay leaves, salt, and pepper.

6. Reduce the heat to the lowest setting and partially cover the pan. Leave the sauce to simmer very gently, for at least 3 hours (longer is ideal to allow the rich flavours to develop). Check on the sauce regularly and add boiling water if it looks too dry. 

7. Serve with your fresh, al dente tagliatelle and finish with grated Parmigiano-Reggiano cheese.