Richard's Bolognese Sauce with Tagliatelle and Dried Mushrooms
A bolognese sauce elevated by dried mushrooms. The flavour is deep, full and forest-scented. This is not a quick fix – slow baking gives it its character. Inspiration from the best is simply worth it.
Prep: 45 min
Cook: 3 h
Servings: 6
Energy: 799 kcal per serving
Method
01.
Finely chop the dried mushrooms, soak them and simmer briefly until softened.
02.
In a pan, gently fry the pancetta in melted butter. Add the carrots and celery stalks and continue frying.
03.
Towards the end, add the onions, then the chopped dried mushrooms with their soaking liquid, and gently stew everything.
04.
In another pan, heat the olive oil and thoroughly fry half of the lightly salted meat. Add the rest of the meat and fry for a little longer.
05.
Pour in the wine and wait until it has completely evaporated. Stir in the prepared vegetables and tomato paste and fry briskly again until everything has evaporated except the fat.
06.
Pour in the passata and beef stock, add the whole spices wrapped in muslin and simmer together for a while.
07.
Bake covered in the oven at 140 °C until the meat is tender, at least 2–2.5 hours.
08.
Remove the spices from the finished sauce. Serve with fresh egg tagliatelle and sprinkle with shavings of Parmesan.
