麻豆约拍

Ingredients:

Bolognese sauce:

• 2 tbsp of vegetable oil or butter

• 1 tsp of sugar

• 1 tsp of salt

• 1 large onion (chopped finely)

• 2 cloves of garlic (chopped finely)

• 1 carrot (peeled and chopped finely)

• 1 stick of celery (chopped finely)

• 1 sprig of thyme, plus extra to garnish

• 2 tins of lentils (drained)

• 2 tins of tomatoes

• 4-6 tbsp of Worcestershire sauce (if you're a vegetarian, omit or use a vegetarian Worcester sauce)

• 200ml of black tea

• Freshly grated parmesan cheese (optional to garnish)

Pasta:

• 300g of fine semolina flour (or strong flour will also work)

• 150g of water

• Pinch of salt

Method:

Pasta:

1. Put the flour in a heap and create a well in the centre.
   
   
2. Pour the water in and stir them together.
   
   
3. Then quickly knead on a clean work surface.
   
   
4. Wrap in cling film and rest for 30 minutes in the fridge.
   
   
5. Roll out on a flat surface as thin as you can.
   
   
6. To make tagliatelle, roll the sheet of pasta up and then use a sharp knife to cut strips along the roll.
   
   
7. Cook in boiling water for 30 - 60 seconds and serve straight away.
   
   

Bolognese sauce:

1. Heat up a pan to a medium heat, then add your oil, garlic, chopped onion and thyme and cook out for two minutes.
   
   
2. Then add your carrot and celery and give it a stir.
   
   
3. Add your tins of tomatoes, tea, Worcestershire sauce, salt and sugar and stir.
   
   
4. Cook for 10 to 15 minutes.
   
   
5. When your vegetables are soft, add your lentils and bring it to the boil.
   
   
6. Stir your cooked pasta into the Bolognese mix and if desired, serve with freshly picked thyme and grated parmesan.