Tagliatelle With a Rich Meat Sauce

Ingredients

SERVES  

• 4 tbsp olive oil, plus extra     
• for serving                      
• 85 g/3 oz pancetta or rindless   
• lean bacon, diced
• 1 onion, chopped
• 1 garlic clove, chopped finely
• 1 carrot, chopped
• 1 celery stalk, chopped
• 225 g/8 oz minced steak          
• 115 g/4 oz chicken livers,       
• chopped                          
• 2tbsp strained tomatoes
• 125 ml/4 fl oz dry white wine
• 250 ml/8 fl oz beef stock
• or water
• 1 tbsp chopped fresh oregano
• 1 bay leaf
• salt and pepper                 
• 450 g/l lb dried tagliatelle  
• freshly grated Parmesan          
• cheese, to serve             

Method

1. Heat the olive on in a large, heavy-bottom

    saucepan. Add the pancetta or bacon and

    cook over medium heat, stirring occasionally

    for 3-5 minutes, until it is just turning brown.

    Add the onion, garlic, carrot and celery and

    cook, stirring occasionally, for a further

    5 minutes.

2. Add the steak and cook over high heat,

    breaking up the meat with a wooden spoon,

    for 5 minutes, until browned. Stir in the

    chicken livers and cook, stirring occasionally,

    for a further 2-3 minutes. Add the strained

    tomatoes, wine, stock, oregano and bay leaf

    and season with salt and pepper. Bring to the

    boil, reduce the heat, cover and simmer for

    30-35 minutes.

3. When the sauce is almost cooked, bring a

    large saucepan of lightly salted water to the

    boil. Add the pasta, bring back to the boil and

    cook for 8-40 minutes, until tender but still

    firm to the bite. Drain, transfer to a warmed

    serving dish, drizzle with a little olive oil and

    toss well.

4. Remove and discard the bay leaf from the

    sauce, then pour the sauce over the pasta,

    toss again and serve immediately with

    grated Parmesan cheese.