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Tagliatelle al Ragu Bolognese | Tagliatelle with Bolognese Sauce. This is by far the best-known Bolognese recipe which, to be genuine, has to be made with fresh tagliatelle and not spaghetti. Antonio Carluccio, 2012

Our crunchy garlic chicken is beautifully crispy, tender and delicious; the same technique can be used with pork, cod and more for a warm golden finish.

In Italy, this sauce is only ever served with broad, flat pasta such as tagliatelle or fettuccine and never with spaghetti. Serves 6 Ingredients: 2 tablespoons olive oil 1 onion, very finely diced 2 celery sticks, very finely diced 1 large carrot, very finely diced 500g minced pork 500g minced beef 50ml red wine 50ml milk 4 tablespoons tomato purée 300ml passata 400ml chicken or vegetable stock 500g fresh tagliatelle Parmesan shavings, to serve (optional) Method: Heat half the oil in a…

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