Tagliatelle with Bolognese Sauce
Serves 4
Method:
First heat the oil in a large sauté pan, soften the onion, red peppers and celery, now add the mince. Separate all the grains of the meat, now add the garlic, red wine and cook for 2 minutes. Now add the bay leaves, tinned tomatoes and oregano, cook on a low heat for about 45 minutes. Now add pinch of sugar, salt and pepper, tomato purée. Cook on a low heat for a further 30 minutes until a thicker consistency.
To make the pasta. In a processor add the flour and eggs, process into breadcrumb effect, now bring the dough together, put onto a floured surface and allow to rest for 20 minutes, covered with a tea towel. The mixture dries out quickly, so if you don't intend to use it at once, wrap it in cling-film at this point and keep it in the fridge.
To make the tagliatelle cut the dough into 8 pieces. Roll the dough out very finely and then cut into ½ centimetre strips. Or using a pasta machine roll each piece through the broadest mangle 5 times to make sure the texture is smooth, then narrow the aperture until you have made long, broad ribbons. Use it immediately. Cook in boiling salted water for 2 minutes and drain.
