Tom Parker Bowles served up a tasty bolognese tagliatelle and puntarelle salad on Saturday kitchen.<\/p>\n
The ingredients for the bolognese tagliatelle are: 25g butter, 2 tbsp olive oil, 1 onion, finely chopped, 1 carrot, peeled and finely chopped, 1 celery stick, finely chopped, 2 garlic cloves, finely chopped, 1 bouquet garni (2 bay leaves, 1 celery leaf sprig, 3 thyme sprigs, 4 parsley leaves, stalks, and, if possible, roots too \u2013 all tied together with a piece of cheesecloth), 75g chicken livers, rinsed, trimmed and finely chopped, 350g beef mince, 300ml red wine, 4 tbsp tomato puree, 300ml beef stock, 150ml double cream, sea salt and freshly ground black pepper, 500g tagliatelle and freshly grated Parmesan, to serve.<\/p>\n
For the puntarelle salad: 2 puntarelle heads, 3 salted anchovies, chopped into 1cm pieces, 1 tbsp red wine vinegar, 1 garlic clove, finely chopped, 1 dried chilli, chopped, 1 tsp freshly ground black pepper and 4 tbsp extra virgin olive oil.<\/p>\n