Ingredients
For the Boo-olgnese
- 1 tsp olive oil
- 2 onion, finely chopped
- 1 large carrot, finely chopped
- 4 sticks celery, finely chopped
- 10 mushrooms, finely sliced
- 3 cloves garlic, crushed
- 250g beef mince
- 200g pork mince
- 1 tbsp tomato purée
- 2 × tins chopped tomatoes
- 1 sprig rosemary
- 2 bay leaves
- 1 sprig thyme
- 2 tbsp light soy sauce
- 400g tagliatelle
- Picked basil, to serve
- Sea salt and freshly ground black pepper
- For the Garlic Pitta Bread
- 1 pitta bread
- 1 tbsp butter, softened
- ½ tsp garlic purée (or to taste)
- 1 tsp chopped fresh parsley
- Sea salt
Method
- Cook the vegetables: Saute your onions, garlic and celery in your olive oil until they have softened with no colour.
- Brown the mince: Add the beef and pork mince. Break it up with your spoon or a spud masher and cook until evenly browned and broken up.
- Add tomatoes and herbs: Stir in the chopped tomatoes tomato puree , soy sauce, rosemary, bay leaves, and thyme. Bring to a gentle simmer, then reduce the heat to low.
- Cook the pasta: Meanwhile, cook the tagliatelle in plenty of salted boiling water until al dente. Keep some of your pasta water for the end to thicken the sauce if needed!
- Combine: Remove the hard herbs and stir in the pasta into the boo-lognese mix
- Make the garlic pitta bread: In a small bowl, mix together the butter, garlic purée, chopped parsley, and a pinch of sea salt. Slice the pitta bread in half horizontally and spread the garlic butter evenly over both sides. Heat a dry frying pan over medium heat and cook the pitta butter-side down for 1–2 minutes until golden and crisp.
- Cut into wedges and sprinkle with extra parsley.
- Serve: Spoon the Boo-olgnese into bowls, top with picked basil, and serve with warm garlic pitta wedges on the side.
