Black pudding ragu
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
45
MINUTES
CUISINE
Italian
COURSE
Main
Method
Heat some oil in a large frying pan or casserole and add the onion, carrot and celery on a medium heat.
Season lightly with salt and stir around the pan until everything has softened but not coloured, around 10 minutes.
Add the paprika, some black pepper and the rosemary and stir into the veg before adding the black pudding, breaking it up with the wooden spoon.
Cook for five minutes or so before adding the red wine, cooking for another five minutes and then adding the chopped tomatoes.
Bring to the boil and then let simmer for around 40 minutes. Season to taste.
Cook the tagliatelle in salted boiling water until al dente and then drain and coat with butter.
Serve the ragu spooned over the buttery tagliatelle and cover with grated parmesan and chopped parsley.
Ingredients
1 medium carrot, peeled and finely diced
2 medium onions, finely diced
1 stick of celery, finely diced
400g of good quality black pudding, cases peeled off
2 sprigs of rosemary, needles chopped finely
250ml of red wine
1 tbsp of smoked paprika
2 tins of chopped tomatoes
Handful of parsley, finely chopped
Extra virgin olive oil
Black pepper and sea salt
25g butter
50g Parmesan, grated
450g tagliatelle
Method
Heat some oil in a large frying pan or casserole and add the onion, carrot and celery on a medium heat.
Season lightly with salt and stir around the pan until everything has softened but not coloured, around 10 minutes.
Add the paprika, some black pepper and the rosemary and stir into the veg before adding the black pudding, breaking it up with the wooden spoon.
Cook for five minutes or so before adding the red wine, cooking for another five minutes and then adding the chopped tomatoes.
Bring to the boil and then let simmer for around 40 minutes. Season to taste.
Cook the tagliatelle in salted boiling water until al dente and then drain and coat with butter.
Serve the ragu spooned over the buttery tagliatelle and cover with grated parmesan and chopped parsley.
