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Beef Bolognese Telegraph Authentic Italian Style Recipe


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     Beef Bolognese Telegraph Authentic Italian Style

Category   Entrees - Maindishes
Sub Category   None
Preptime   30 minutes

olive oil-2 tbsp
streaky 'pancetta' bacon-6 rashers chopped
onions-2 large chopped
garlic cloves -3 crushed
carrots-2 chopped
celery-1 stick
beef-2 bls lean minced
red wine-2 large glasses
tomatoes-two 14 oz cans chopped
bay leaves-2 fresh or dried salt and freshly
black pepper-ground
tagliatelle-2 pounds dried
parmesan cheese-reshly grated to serve

Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes and celery. Cover with a lid and simmer over a gentle heat for 1-1 hours until it's rich and thickened, stirring occasionally.
Cook the pasta in plenty of boiling salted water. Drain and divide between plates. Sprinkle a little parmesan over the pasta before adding a good ladleful of the sauce. Finish with a further scattering of cheese and a twist of black pepper.

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