Tagliatelle alla Bolognese

Yeah, well, maybe it wasn't a totally authentic ragù, but it was closer than the last one I made. With more time, and one or two different ingredients, I think I could get it closer. I watched Heston Blumenthal searching for perfection with Spaghetti Bolognese the other day, and decided to try and improve on the recipe which I'd previously come up with, and serve with the more authentic tagliatelle instead of spaghetti.

The main difference was that I tried to do better with the Soffritto, so that it was a more proportional mix of onion, celery and carrot, and properly chopped. While I was cooking it, it even looked better. Although I still use a tin of chopped tomatoes instead of a stock before leaving it simmering for a couple of hours. I might try with just some puree and stock next time, although it wont be home-made stock, so I'm not sure it's worth it.

For only the second attempt at making this meal, I was really pleased. Really no need to buy a jar of sauce and cheat. Dave came around the next day and ate the last of it cold without any pasta and it still tasted good.