Saturday, July 03, 2021

 

Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star

 

THIS is a nice alternative to Bolognese sauce, as it has two different types of minced meat, and the addition of Parma Ham which gives it a lovely saltiness. I sometimes add chopped chorizo sausage to this dish too, which can also add a nice hit of spice. It is a fast enough dish to make and will only take about 40 minutes in total, so you do not have to plan ahead, however I find that if you do make the sauce a day in advance it usually tastes so much better.

 

Serves 4

 

500g Tagliatelle Pasta

100g minced beef

100g minced pork

50g Parma ham, chopped

1 carrot, peeled and chopped

1 small white onion, peeled and quartered

2 garlic cloves, peeled

2 400g tins chopped tomatoes

50ml red wine

1 tbsp. Worcestershire sauce

Chopped fresh parsley and thyme

Salt and pepper

 

Start by boiling the pasta in a large pot of salted boiling water. Drain and reserve a teacup of the cooking water. Rinse the pasta in cold water and set aside.

Reduce the cooking time by 2 minutes for al dente.

Place the chopped onion, carrot and the garlic cloves in a food processor and whizz until chopped fine. Scrape down the sides and pulse once or twice more. Set aside until needed.

In a large pot, heat the olive oil and brown the minced beef and pork. It should take about 5 minutes over a medium heat to get the meat cooked. Be sure to season the meat with salt and plenty of black pepper.

Then add the vegetable puree and stir well. Get the vegetables and meat well incorporated and cook for 2 to 3 minutes before adding the Parma ham and red wine.

Add the tomatoes, and stir well. Bring the sauce to a boil and then reduce the heat to low, pop on a lid and simmer for 30 minutes.

Add the pasta to the sauce and again stir well, to coat the pasta and also to reheat the cooked and cooled pasta in the sauce. Add the cup of reserved cooking water and taste for seasoning.

Serve straight away with plenty of grated Parmesan cheese.

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By Dario Cavaliere
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