GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you could save, plus you’ll receive a Smith and Co candle and diffuser set, valued at over $64.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Salvatore Caccioppoli: Tagliatelle Bolognese


You'll need

300 gm minced beef skirt steak 1 tbsp plain four For frying: olive oil 1 medium finely chopped brown onion 1 medium finely chopped carrot 1 finely chopped celery stalk 10 gm dried porcini mushrooms 100 gm rolled finely diced pancetta 50 ml sangiovese 100 ml beef stock 300 ml tomato purée (or fresh passata, if in season) 1 tbsp tomato paste 1 bay leaf   Egg tagliatelle 400 gm "00" flour 50 gm semolina 4 egg yolks 2 whole eggs 1 tsp grated parmesan 1 tbsp extra-virgin olive oil 15 gm salt

Method

  • 01
  • For egg tagliatelle, make a well with the flour and semolina, adding all ingredients and mixing until well combined. Rest for 1 hr. Roll with pasta machine to 1mm thickness in several batches, if necessary. Each batch must be dusted with flour and cut into 15cm-wide strips to be readied for insertion into pasta machine for cutting into tagliatelle. Prepare salted boiling water for cooking tagliatelle for approximately 1 min, being careful not to overcook.
  • 02
  • Spread mince over bench and dust lightly with 1 tbsp of flour. Fry beef mince in a very hot pan with olive oil until lightly brown.
  • 03
  • Fry finely chopped onion, carrot and celery on medium heat. Soak porcini mushrooms in warm water for at least 10 mins.
  • 04
  • Add the finely diced pancetta to the pot and fry on a low heat for 5 mins. Strain mushrooms and chop roughly and add to mince with sangiovese and cook till wine evaporates. Add beef stock, tomato purée, tomato paste and bay leaf to mince and season to taste. Place lid on pot and simmer for 1½ hrs, stirring occasionally.
Note This is a direct submission from our chef respondent and not a recipe we've put through the triple-testing of everything else we publish in the magazine and is therefore intended as a guide only. Please refer to the recipe given by our food director, Emma Knowles, for a tested and more detailed walk-through.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×