Vibe:

Indulgent winter evenings.

Ingredients:

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

2 Anchovies

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

Tagliatelle pasta

Parmigiano Reggiano

Simply:

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

Perfect Tune:

Canto De Ossanha by Jurassic 5