Black pudding ragu

Recipe by:

We have taken inspiration from Thomasina Miers and Niamh Shield in this sauce which we like to serve with tagliatelle

Black pudding ragu

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

45

MINUTES

CUISINE

Italian

COURSE

Main

Method

  1. Heat some oil in a large frying pan or casserole and add the onion, carrot and celery on a medium heat.

  2. Season lightly with salt and stir around the pan until everything has softened but not coloured, around 10 minutes.

  3. 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.

  4. Cook for five minutes or so before adding the red wine, cooking for another five minutes and then adding the chopped tomatoes.

  5. Bring to the boil and then let simmer for around 40 minutes. Season to taste.

  6. Cook the tagliatelle in salted boiling water until al dente and then drain and coat with butter.

  7. 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

  1. Heat some oil in a large frying pan or casserole and add the onion, carrot and celery on a medium heat.

  2. Season lightly with salt and stir around the pan until everything has softened but not coloured, around 10 minutes.

  3. 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.

  4. Cook for five minutes or so before adding the red wine, cooking for another five minutes and then adding the chopped tomatoes.

  5. Bring to the boil and then let simmer for around 40 minutes. Season to taste.

  6. Cook the tagliatelle in salted boiling water until al dente and then drain and coat with butter.

  7. Serve the ragu spooned over the buttery tagliatelle and cover with grated parmesan and chopped parsley.