Recipe Tip: Spaghetti Bolognese

Recipe Tip: Spaghetti Bolognese

Top Recipe. All ingredients and tips for getting it right. Cookery teacher Julian Kutos shares his tips and tricks on how to make your own fresh pasta – and the secret to making a truly great Bolognese sauce.



    1. Step 1

      Prick the whole garlic clove several times with the tip of a knife.
    2. Step 2

      Heat the olive oil in a deep heavy-based pan, ideally cast-iron (use one with a lid). Fry the pancetta, thyme and garlic clove until lightly browned. Remove the pancetta from the pan and set aside.
    3. Step 3

      Add the celery, carrot, onion, parsley and sliced garlic clove to the pan and fry lightly without browning.
    4. Step 4

      When the vegetables are lightly browned, add the beef mince, season with salt and cook, stirring, until the meat is cooked through. Add the red wine, turn up the heat and cook until the wine has mostly evaporated.
    5. Step 5

      Add the tomato passata, bay leaf and sugar, stir well, cover and cook the sauce on a low heat – it should only bubble very slightly – for 4 hours.
    6. Step 6

      Finally, heat the milk in a saucepan (do not bring to the boil) and stir into the sauce. Remove the bay leaf, thyme sprigs and garlic clove. Season with fleur de sel, pepper and a dash of red wine and serve mixed into the cooked pasta.
    7. Step 7

      Pile the flour onto a work surface, form a well in the centre and add the egg yolks.
    8. Step 8

      Starting from the outside edges, use your hand to bring the dough and the egg yolks together.
    9. Step 9

      When the flour and yolks come together into a ball, knead (by hand or using a food processor) for several minutes so that the yolks and the gluten in the flour combine.
    10. Step 10

      Shape the dough into a ball, cover with cling film and let it rest in the fridge for at least 60 minutes.
    11. Step 11

      If you have a pasta machine, fit it with the flat (lasagne) attachment at its thickest setting. Divide the dough in half and pass the dough through the machine. Reduce the thickness and pass the dough through again.
    12. Step 12

      Repeat this process several times, each time reducing the thickness slightly until the desired thickness (1mm) is reached. Repeat with the other half of dough. Dust with flour as needed.
    13. Step 13

      If you do not have a pasta machine, roll out the dough using a rolling pin until very thin, about 1mm thick, dusting with flour as needed.
    14. Step 14

      Roll up the pasta dough like a cigar and cut into narrow pieces (spaghetti 1mm, trenette 3mm, tagliatelle 7mm) from the roll using a sharp knife. Unroll the pasta and place carefully on a well-floured tray and leave to dry.
    15. Step 15

      To cook, fill a large saucepan with water, add salt and bring to the boil.
    16. Step 16

      Add the noodles and cook on high for a few minutes until they float to the surface. Drain and use immediately.
    17. Step 17

      Pasta alla Norma In the cookbook 'Globi's Italian Cuisine', star chef Gualtiero Marchesi tells how to make this classic pasta dish of aubergines and tomatoes. And if you thought this dish was named after a person or city, Gualtiero sets the record straight... Pasta
    18. Step 18

      Salmon Trout with Chard, Chanterelle Ragout and Pappardelle Max Natmessnig, chef at the Rote Wand Schualhus in Lech, central Austria, is known for his innovative dishes. In the Falstaff cookbook he shares his recipe for salmon trout with chanterelles and homemade pasta. Fish
    19. Step 19

      Ham and Pasta Gratin This recipe is essentially the same as the one that appeared in Louise Seleskowitz's legendary 'Viennese Cookbook' from 1879. Pasta
    20. Step 20

      Lasagne with Radicchio, Chestnut Cream and Bacon Lasagne can be much more than a vehicle for the pasta sauce from the day before. Here we layer radicchio, chestnuts and bacon to create a sweet-bitter-salty version of the classic. Pasta
    21. Step 21

      Chicken Pasta with Burrata & Italian Sausage The pasta dish is particularly aromatic thanks to both the spicy Italian sausage and the smoked cheese. Poultry