1 - Spaghetti Bolagnese:
Fry cinnamon sticks bay leaf and cloves in oil. When fried dark brown add chopped onions and fry. Add spaghetti paste and chopped tomatoes and boil. Take minced lamb meat in a bowl of water and break up all the lumps then add the mince meat to the pot with onions. When cooked add oregano and Basil serve with parmesan cheese and Garlic bread
Fry cinnamon sticks bay leaf and cloves in oil. When fried dark brown add chopped onions and fry. Add spaghetti paste and chopped tomatoes and boil. Take minced lamb meat in a bowl of water and break up all the lumps then add the mince meat to the pot with onions. When cooked add oregano and Basil serve with parmesan cheese and Garlic bread
2 - Parsley & Black Pepper Fettuccine
* 200 g pasta flour
* 2 eggs
* 2 tsp olive oil
* 2 tbsp parsley leaves chopped
* 1 tsp freshly ground black pepper
* 2 tbsp extra virgin olive oil to serve
* baby parsley to garnish
Method
1. Parsley & Black Pepper Fettuccine: To make the fettuccine, place flour, eggs, olive oil, parsley, pepper and a generous pinch of salt into a bowl of a food processor. Mix until dough comes together. Turn out onto a clean work surface dusted with flour and knead for a few minutes by hand until the dough is firm and elastic. Wrap in cling film and leave to rest for at least 10 mins.
2. Divide the dough in half. Form each piece into a rectangular shape. Dust the pasta rollers in flour and turn to the largest setting. Feed pasta through the rollers, folding the dough into 3, after changing each setting. Roll dough out to the 2nd thinnest setting. Repeat with remaining dough. Feed dough through the cutters to make fettuccine. Hang to dry for 5-10 mins.
3. For the beef stroganoff, combine paprika, flour and 1 tsp of sea salt in a bowl. Toss beef in the mixture to coat. Heat 2 tbsp of the oil in a large frying pan over high heat and sear the beef for 1-2 mins or until browned. Remove and set aside. Reduce heat to medium-high; add half the butter and the remaining olive oil. Cook the mushrooms, until caramelised. Reduce the heat to medium, add remaining butter, shallots and cook for a few minutes until softened. Add the tomato paste, brandy, stock, Worcestershire sauce and bring to the boil. Reduce heat to medium, stir in crème fraîche, reserved beef and juices, then season with salt and pepper. Meanwhile, cook fettuccine until al dente.
4. To serve, toss cooked fettuccine with extra virgin olive oil and garnish with baby parsley.
