Tagliatelle Alla Bolognese

Yield: 4 servings

350 gms beef mince (3/4 pound)

1 rib celery, finely chopped

1 carrot, finely chopped

1 onion, finely chopped

2 Tbsp extra virgin olive oil

1/3 glass red wine (I used 1/2 cup Merlot as that was open!)

300 gms canned tomatoes

Salt

Pepper

800 ml water

350 gms egg tagliatelle

Finely dice the onion, carrot, and celery and put them in a pot with the extra virgin olive oil. Saute on slow fire until soft (but do not brown).

Add the mince and stir well with a wooden spoon making sure you remove all the lumps. Brown the meat well. Add the red wine and raise the fire to burn off the alcohol.

Add the slat, pepper, tomatoes and water.

Cover and cook on a low fire for about an hour. Add water (or reduce it on the fire) if needed. The sauce doesn't have to bee too thick, you have to be able to see 1/2 a glass of watery sauce at the bottom of the pan when you stir it.

Cook the tagliatelle following the steps on How to cook pasta "al dente" on the Techniques page of Manu's Menu. Drain it and serve with the Bolognese sauce and thinly grated Parmigiano Reggiano on the top.