Frixos Demetriades
May 14, 2020
The "authentic" method of making this classic pasta recipe is completely different from the bright red tomato based version sauce with red wine since instead of that the milk and the white wine make this ‘’Bolognese’’ recipe creamy, aromatic and surprisingly delicate in flavour.
Prep Time
10
mins
Cook Time
30
mins
Serves
2
Ingredients
- 500gr. Tagliatelle pasta
- 750gr. Beef shoulder, minced
- 200gr. Smoked Bacon, finely chopped, or Pancetta,
- 1 large Onion, finely chopped
- 2 Carrots, peeled and finely chopped
- 2 sprigs of celery, cleaned and finely chopped
- 4 cloves Garlic, cut in half lengthwise and then into finely chopped slices
- 160gr. Tomato puree
- 250ml dry White Wine
- 500ml Charalambides Christis Fresh Milk Full Fat, 3% Fat
- 1 tablespoon Fresh Thyme, finely chopped
- 200gr. Parmesan, freshly grated
- 5 litres of water
- 60ml Extra Virgin Olive Oil
- 1 ½ teaspoon Sea salt
- 1 tablespoon freshly ground Black Pepper
Instructions
- Put a large pot on medium heat, wait a minute for it to heat and then add the oil. A minute later add the onion, celery and carrot and sauté for about 4 ' until soft. Then add the garlic and sauté for another 2 '.
- Then add the bacon to the pot, turn up the heat and sauté for 2 '. Add the minced meat and 'break' it up with a wooden spoon, until all the meat is sautéed, and a nice brown colour is achieved, 12 '-15'.
- Then, add the tomato paste and mix well for 1 ' to cook. Pour the wine and 'scrape' the bottom of the pot with the wooden spoon and mix well.
- Add the milk, thyme and mix well. Bring to a boil and then cover the pot and simmer for 50 '. Then uncover the pot and simmer for another 10 ' This will allow the excess liquid to evaporate, but you MUST stir the sauce often to prevent it from sticking to the bottom of the pan.
- Add the salt and pepper, add half the grated Parmesan, remove from the heat, and set aside.
- Meanwhile, in a large pot bring the water to a boil over high heat along with enough salt. Add the pasta, stirring occasionally, so that they do not stick and cook the pasta according to the recommended time given on the package directions but cook it 1 ½ less than what the package directions say. However, just before you drain it scoop out at least ½ a cup of the pasta water.
- Drain the pasta and return it to the pot with the sauce, stir for 1 ' to absorb as much of the sauce as possible. If the sauce is too thick then add a little of the pasta water that we have already kept before draining the pasta.
- Serve in a deep dish and sprinkle with the remaining grated Parmesan.
