Bolognese tagliatelle and puntarelle salad

Bolognese tagliatelle and puntarelle salad

Wonderfully indulgent pasta dish simmered for a couple of hours and finished with double cream.

Preparation time
1-2 hours

Cooking time
over 2 hours

Serves
Serves 6

By Tom Parker Bowles
From Saturday Kitchen

Ingredients

For the bolognese tagliatelle

  • 25g/1oz 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 – all tied together with a piece of cheesecloth)
  • 75g/2¾oz chicken livers, rinsed, trimmed and finely chopped
  • 350g/12oz beef mince
  • 300ml/10fl oz red wine
  • 4 tbsp tomato purée
  • 300ml/10fl oz beef stock
  • 150ml/5fl oz double cream
  • sea salt and freshly ground black pepper
  • 500g/1lb 2oz tagliatelle, to serve
  • freshly grated Parmesan, to serve

For the puntarelle salad

  • 2 puntarelle heads
  • 3 salted anchovies, chopped into 1cm/½in pieces
  • 1 tbsp red wine vinegar
  • 1 garlic clove, finely chopped
  • 1 dried chilli, chopped
  • 1 tsp freshly ground black pepper
  • 4 tbsp extra virgin olive oil
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