Tagliatelle bolognese

A recipe from The Silver Spoon

Preparation: 30 minutes, plus 30 minutes soaking

Cooking: 1 hour 20 minutes

Serves: 6 people


50g (2oz) (1 cup) dried mushrooms

2 tablespoons olive oil

1 garlic clove

1 small carrot, finely chopped

1 celery stick, finely chopped

½ onion, finely chopped

50g (2oz) (⅓ cup) prosciutto, finely chopped

200g (7oz) minced pork

175ml (6fl oz) (¾ cup) red wine

400ml (14fl oz) (1¾ cup) passata (bottled, strained tomatoes)

pinch of freshly grated nutmeg

4–5 tablespoons hot vegetable stock (optional)

400g (14oz) fresh tagliatelle

25g (1oz) (⅓ cup) Parmesan cheese, grated

salt and pepper


Put the mushrooms into a heatproof bowl, pour in lukewarm water to cover and leave to soak for 30 minutes. Drain and squeeze out the excess liquid.

Heat the oil in a flameproof earthenware dish. Add the garlic clove and cook over a low heat, stirring frequently, for a few minutes until lightly browned.

Remove the garlic with a slotted spoon and discard. Add the carrot, celery, onion and prosciutto and cook over a low heat, stirring occasionally, for 8 minutes until lightly browned.

Increase the heat to medium, add the minced pork and mushrooms and cook, stirring frequently, for 8–10 minutes, until lightly browned. Pour in the wine and cook until the alcohol has evaporated.

Add the passata and nutmeg, season with salt and pepper, lower the heat, cover and simmer for 1 hour. Add a little hot stock occasionally if the sauce begins to dry out.

Cook the tagliatelle in plenty of salted boiling water for 2–3 minutes until al dente. Drain, tip into a warmed serving dish, pour the sauce over and sprinkle with the Parmesan.

Serve immediately.