Red Miso Vinegar with Bolognese Tagliatelle
Indulgent winter evenings.
1 Lug of olive oil
1 Pinch sea salt
1 Pinch ground black pepper
1 Carrot diced
1 Celery stalk diced
1 Small red onion diced
½ lb Ground pork
½ lb Ground beef
1 Glass of red wine
1 Can of Italian chopped tomatoes
1 Handful of chopped shiitake mushrooms
1 Spoon of red miso paste
2-3 Splashes Ramp Up Red Miso Vinegar
Add olive oil, salt, pepper, carrot, celery, onion and anchovies to a pan and cook on medium heat for 3-4 minutes.
Add pork & beef, stir and cook till brown, approx 4-5 minutes
Add wine, canned tomatoes, mushrooms, miso paste, Ramp Up Red Miso Vinegar and stir till well combined.
Cook for about 1 hour on low heat, stirring often.
To boiling water, add a few pinches of salt and cook tagliatelle as per directions on package.
Once pasta is cooked, add to Bolognese, stir to combine well.
Plate pasta, top with a few splashes of Ramp Up Red Miso Vinegar and grated parmesan. Done.
Serves - 2 - 4