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Bolognese tagliatelle and puntarelle salad

Wonderfully indulgent pasta dish simmered for a couple of hours and finished with double cream.

Preparation time
1-2 hours

Cooking time
over 2 hours

Serves
Serves 6

By Tom Parker Bowles
From Saturday Kitchen

Ingredients

For the bolognese tagliatelle

  • 25g/1oz butter
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 bouquet garni (2 bay leaves, 1 celery leaf sprig, 3 thyme sprigs, 4 parsley leaves, stalks, and, if possible, roots too – all tied together with a piece of cheesecloth)
  • 75g/2¾oz chicken livers, rinsed, trimmed and finely chopped
  • 350g/12oz beef mince
  • 300ml/10fl oz red wine
  • 4 tbsp tomato purée
  • 300ml/10fl oz beef stock
  • 150ml/5fl oz double cream
  • sea salt and freshly ground black pepper
  • 500g/1lb 2oz tagliatelle, to serve
  • freshly grated Parmesan, to serve

For the puntarelle salad

  • 2 puntarelle heads
  • 3 salted anchovies, chopped into 1cm/½in pieces
  • 1 tbsp red wine vinegar
  • 1 garlic clove, finely chopped
  • 1 dried chilli, chopped
  • 1 tsp freshly ground black pepper
  • 4 tbsp extra virgin olive oil

Method

  1. To make the bolognese tagliatelle, heat the butter and oil in a deep saucepan over a medium heat. Add the onion, carrot, celery, garlic and bouquet garni and fry until softened and lightly browned. Add the liver and cook for about 2 minutes, or until pink.

  2. Add the mince and fry until browned. Add the wine, simmer until it evaporates, then season with salt and pepper. Add the tomato purée and a little of the stock. Cook slowly, covered, stirring occasionally and gradually adding more stock.

  3. After 1½ hours, stir in the cream and continue to cook, uncovered, for about 1 hour, or until reduced. Remove the bouquet garni.

  4. Cook the tagliatelle in a saucepan of salted boiling water according to the packet instructions and drain.

  5. Meanwhile, to make the puntarelle salad, fill a bowl with cold water and add the puntarelle heads. Slice the buds very thinly lengthways and add to the water. Leave to crisp and curl up for 1 hour.

  6. Place the anchovies and vinegar in a bowl and stir until the anchovies dissolve. Add the garlic, chilli and pepper. Leave for 15 minutes and then add the olive oil. Dry the puntarelle and spoon over the anchovy sauce.

  7. Serve the bolognese with the tagliatelle, lots of Parmesan and the puntarelle salad.

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