Tagliatelle alla Bolognese Tagliatelle alla Bolognese is my favourite tomato based Italian dish even though this version relies heavily on the flavour from the Sofrito.  Over the years, the number of different brands of Bolognese sauce, that can be found has increased exponentially.  With the advent of "meal packs", the flavour of our meals is being dumbed down, bit by bit.  Here is a chance to change all that and bring real flavours back into your kitchen.  I can't really describe how truly satisfying this traditional Italian Bolognese is, without you tasting it for yourself. So let's get cooking.....
Ingredients for Tagliatelle alla Bolognese:

• 2 tbsp rice bran oil
• 1 large carrot chopped finely
• 2 stalks of celery chopped finely
• 1 brown onion chopped finely
• 250 grams pork mince
• 250 grams beef mince
• 1 tbsp rice bran oil
• 2 tbsp tomato paste
• 400ml of good quality tomato passata
• 1 cup of water used to wash out passata jar
• 2 Oxo vegetable stock cubes
• 1 cup of boiling water
• Salt & Pepper
• 200 grams dried GF Tagliatelle pasta ( Barilla or San Remo )
• Freshly grated parmesan cheese

Italian ragù alla bolognese is the name given to the original creation.  The only difference between the original recipe and mine is the omission the wine and milk.  Both add acid to what is otherwise a celebration of the natural sweetness in the carrots, celery, onions and tomatoes.  A combination of beef and pork meat is used to balance out the fate with the flavour of the beef.  All this in cooked long and slow in a vegetable stock and tomato concentrate to let the flavours of the Sofrito, meat and sauces develop.  Always cook down your Bolognese until the sauce is thick and drops slowly from the spoon.

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