GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

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


  • 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
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

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...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

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