For the full results of our spag Bol poll, including recipes and Q&As with 60 of the country’s finest chefs, <a href="/battle-of-the-bol.htm">click here</a>.
- 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
- 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
- 1For 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.
- 2Spread 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.
- 3Fry finely chopped onion, carrot and celery on medium heat. Soak porcini mushrooms in warm water for at least 10 mins.
- 4Add 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.
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,
, for a tested and more detailed walk-through.