Fresh pasta with Bolognese Ragu
Unless vegetarian, I don’t know anyone who doesn’t like Spaghetti Bolognese. Here we use fresh pasta and a bolognese ragu. If you can, make the ragu beforehand to allow the flavors to develop. Making fresh pasta is fun, especially with your children. It is quite acceptable to substitute with dry spaghetti or tagliatelle. I have rated this recipe as a medium skill level. If using bought fresh or dry spaghetti, it is easy.
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Servings | Prep Time |
4people | 1hour |
Cook Time | Passive Time |
2hours | 1day |
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You will find strong pasta flour and pancetta at better delicatessens or supermarkets. If you can’t find, then you can buy Tipo “00” flour here and pancetta here.
To de-seed a tomato, first cut it into quarters. With your fingers, prise out the seeds so you are just left with the flesh and rib of the tomato. It should look like this:
https://compassandfork.com/recipe/how-to-make-the-best-tagliatelle-al-ragu-alla-bolognese/ |