Donal's Real Time Recipes airs Wednesday at 8.00pm on RTÉ One.
Ingredients
Serves: 4
Time: 1 hour
- 1 onion
- 1 large carrot
- 2 sticks celery
- 250g beef mince
- 200g pork mince
- 3 cloves garlic
- 1 tbsp tomato puree
- 250ml red wine
- 2 x 400g tins chopped tomatoes
- 200ml whole milk
- 1 bouquet garni made of rosemary, bay leaves and thyme
- 350g tagliatelle
- 40g cold butter, cubed
- 2 tbsps light soy sauce
- Parmesan, to serve - plus rind if you have it
- Sea salt and freshly ground black pepper
Method
- First, add a little oil to a large sauté pan and fry off your meat, breaking it down with a wooden spoon or fork. Remove to a plate when cooked.
- Whilst the meat cooks, finely dice all your veg and mince your garlic.
- Add the veg to the pan you cooked the meat in, season, and cook for 10 minutes over a low heat until softened.
- Add the meat back to the pan along with the tomato puree and stir everything together. Pour in the red wine and allow to bubble for a few minutes then add in the tinned tomatoes. Swirl out the cans with roughly 200ml of water and add this to the pan too.
- Add the milk and stir then throw in the bouquet garni and parmesan rind, if using, and allow to bubble away for 30 - 40 minutes, stirring occasionally.
- When the sauce has reduced and thickened, remove the bouquet garni and parmesan rind and stir in the butter and soy sauce.
- Place a pot of water on to boil, season the water and cook your pasta according to the packet instructions then drain and add to the sauce.
- Add serve the pasta in bowls sprinkled with some grated Parmesan.
