Gino D’Acampo serves up tagliatelle alla Bolognese from his grandfather’s recipe on Gino’s Italian Escape: A Taste Of The Sun.
Gino cooks his dish in Bolonga with genuine ragù, from the area. The tasty meat sauce includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce.
In Italy, this sauce is only ever served with broad, flat pasta such as tagliatelle or fettuccine and never with spaghetti.
The ingredients are (serves 6):
2 tablespoons olive oil, 1 onion, very finely diced, 2 celery sticks, very finely diced, 1 large carrot, very finely diced, 500g minced pork, 500g minced beef, 50ml red wine, 50ml milk, 4 tablespoons tomato purée, 300ml passata, 400ml chicken or vegetable stock, 500g fresh tagliatelle and Parmesan shavings, to serve (optional).