Bolognese tagliatelle and puntarelle salad

1. 1

   To make the bolognese tagliatelle, heat the butter and oil in a deep saucepan over a medium heat. Add the onion, carrot, celery, garlic and bouquet garni and fry until softened and lightly browned. Add the liver and cook for about 2 minutes, or until pink.

2. 2

   Add the mince and fry until browned. Add the wine, simmer until it evaporates, then season with salt and pepper. Add the tomato purée and a little of the stock. Cook slowly, covered, stirring occasionally and gradually adding more stock.

3. 3

   After 1½ hours, stir in the cream and continue to cook, uncovered, for about 1 hour, or until reduced. Remove the bouquet garni.

4. 4

   Cook the tagliatelle in a saucepan of salted boiling water according to the packet instructions and drain.

5. 5

   Meanwhile, to make the puntarelle salad, fill a bowl with cold water and add the puntarelle heads. Slice the buds very thinly lengthways and add to the water. Leave to crisp and curl up for 1 hour.

6. 6

   Place the anchovies and vinegar in a bowl and stir until the anchovies dissolve. Add the garlic, chilli and pepper. Leave for 15 minutes and then add the olive oil. Dry the puntarelle and spoon over the anchovy sauce.

7. 7

   Serve the bolognese with the tagliatelle, lots of Parmesan and the puntarelle salad.

1 serving ≈ 333 g

Nutrition values are estimates. - means data is unavailable.