It’s not often that you find a collection of mini cookbooks that inspires you with so much confidence, but My Kitchen Table’s series of 100 recipes by various chefs is a classy production. Contributors include Madhur Jaffrey (essential curries) and Rick Stein (seafood), as well as cakes and bakes from Mary Berry. Carluccio’s recipes will be a godsend during term time when supper is needed ('Now, Mum, I’m starving’). Pappardelle with meat sauce is a quick version of the Italian classic. Visit mykitchentable.co.uk for more recipes, offers and handy tips.
Pappardelle with meat sauce
Serves 4
Ingredients
6 tbsp olive oil
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
200g minced pork
200g minced beef
150ml red wine
3 tbsp tomato purée mixed with 2 tbsp
warm water
2 bay leaves
150ml stock
450g pappardelle
75g freshly grated Parmesan
Heat the oil and fry the onion, celery and carrot until soft. Add the meats and continue frying until browned. Pour in the wine and cook for one to two minutes. Add the tomato purée and bay leaves. Cook for 10 minutes. Stir in the stock, season and cook for two minutes. Cook the pasta, drain and serve with the meat sauce. Sprinkle with Parmesan.
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