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Chef and the City: Nostalgic moments. How comforting is a bowl of #spaghetti #bolognese a modern #british dish adapted from #italian #heritage Thanks to @rick_stein filmed in #bologna Italians don't eat #ragu with spaghetti. But with a wider pasta shape. Tagliatelle or pappardelle Ingredients #pappardelle #onion 2. 1 Can of #napolina plum #tomatoes #tomatopuree 1 table spoon #garlic 3 cloves grated. #oregano a pinch #himalyanpinksalt to taste #pepper to taste #fennelseeds a pinch #knorrstockcube mixed in 400ml #oliveoil 2 table spoons #parmesan grated Method. On a medium heat add 2 spoons olive and gently fry the onions season with salt and pepper and add garlic, oregano, fennel seeds and tomato purée. Cook for a further 2 mins. Add 400ml of stock. And can of chopped tomatoes and cook for a further 5 mins. Add venison mince stir and turn the heat to a simmer and cook slowly for an hour. Stirring occasionally. Meanwhile. Cook pappardelle to packet instructions. Drain and toss in ragu sauce. Sprinkle in some grated cheese. Any hard cheese. I used a smokey Danish hard cheese. Finish with fresh basil leaves. Enjoy with an optional garlic baguette.Sorry for the inconvenience…
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