tagliatelle alla bolognese.

Execution

1. start the sauce.

• In a large saucepot, add olive oil and the bone marrow, set to low heat and let the bone marrow melt. Once it has melted add the carrots, celery, onion and a small pinch of salt. Allow to cook for 10 minutes, or until they have lost most of their moisture.

2. brown the meat.

• As the vegetables cook, remove the sausage from their casings and saute in a pan over high heat until browned, drain the fat and set the sausage onto a tray lined with paper towel.

• Season the shortribs, oxtail and beef cheeks with salt and sear seperately until all of the meat is browned, keep the seared meat on a tray.

• After browning each piece of meat, deglaze the pan with white wine and add to the vegetable pot.

• Preferably; season each piece of meat with salt and leave on a baking tray lined with a wire rack onvernight in the fridge.

3. cook the sauce.

• Add the sausage to the vegetable pot and cook until the juices have reduced, add the tomato paste and garlic. Once the tomato paste has caramelized (you will know it is caramelized when it starts sticking to the bottom of the pot and turns brown, the color will change to a dark red and you will notice a strong, sweet, nutty tomato aroma), add the remainder of the white wine, and reduce the liquid by half.

• Add the short ribs, beef cheeks and oxtails to the pot and cover with the chicken stock.

• Tie the rosemary and thyme together with butcher’s twine and add to the sauce, alongside the bay leaves.

• Set the pot to a medium-low flame and cover with a lid, slightly ajar, cook for 2-3 hours or until the meat is tender.

4. make tagliatelle.

• Follow the recipe for pasta dough here: pasta dough.

• Using a rolling pin, flatten the dough until its about 1cm thick.

• Pass the dough through a pasta rolling machine until its 1.5mm thick.

• Dust the sheet of dough with flour then fold the sheet in half, then half again. It should be shaped like a rectangular log.

• Using a sharp knife, cut off the uneven edges, then cut the log into 9mm thick ribbons.

• Using your hands, unravel the pasta and dust with flour to prevent from sticking.

• Tie the pasta into a nest and place onto a baking tray. Wrap the tray with plastic wrap and refrigerate for 2 days of freeze for 3-4 weeks.

5. finish the sauce.

• Turn off the heat and remove the oxtails, beef cheeks and short rib, place the meat onto a baking tray and into the refrigerator for about 15 minutes.

• Remove the bay leaves, thyme and rosemary and discard.

• Add the sauce to a blender and blitz until smooth.

• Remove the bones from the oxtails and chop all of the meat into small chunks.

• Add the meat back to the sauce.

• Season to taste with salt and black pepper.

6. serve.

• Bring a pot of salted water to a simmer over medium heat. It should be salty like the sea.

• Add a few spoonfuls of Bolognese to a sauté pan and add the milk, keep warm over low heat until the pasta is ready.

• Once the water is boiling add the pasta, cook until it starts to float.

• Transfer the pasta to the sauté pan and add a few spoonful’s of pasta water, increase the heat to medium-high, add a tablespoon of olive oil and toss the pasta with the sauce until the sauce is fully emulsified, creany and the pasta is cooked through.

• Plate the pasta and serve with additional sauce from the pan, a few cracks of black pepper and grated parm.

• Serve alongside crusty bread to drag through the leftover sauce on the plate.

• This sauce is best after a day stored in the fridge.