Black pudding bolognese
Black pudding adds flavour that hours of cooking would normally require in this speedy bolognese with fresh herbs and a hint of paprika - enjoy with grated Parmesan
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
45
MINUTES
Ingredients
1 medium carrot, peeled and finely diced
2 medium onions, finely diced
1 stick of celery, finely diced
400g good quality black pudding, cases peeled off
2 sprigs of rosemary, needles chopped finely
250ml red wine
1 tbsp smoked paprika
2 tins of chopped tomatoes
handful of parsley, finely chopped
extra virgin olive oil
black pepper
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.
