Tagliatelle Paleonaise

Bolognaise, that faux Italian dish that we Brits do so wrong, but it's ours.

How wrong? Well, we make up a ragu, with beef mince, tomato, cubes of carrot; a Bolognese sauce, which we spell wrong and then put a mound over some boiled spaghetti, rather than fold the pasta into the sauce.

Let's take a quick look at the Paleonaise ...

In a heavy-bottomed pan, preferably lidded, begin by softening some finely chopped onion. I use one large onion for a kilo of minced meat.

Soften in olive oil if you want to be Italian about it, coconut oil or beef dripping since we're paleo.

Add in a good few cloves of garlic, minced. I go with 6 or 8 for a kilo of meat.

Drop the minced meat in and break it up, colour it through fully.

Pour in a carton of chopped tomatoes, a litre of beef stock and flavour with some oregano.

Cube up some carrot and toss these in.

Lid on, lower the heat and let that lot meld together for a couple of hours, more if possible. You may need to top up with a little water every now and again if you can't get the heat really low.

I've shown this before over spaghetti from julienned carrots and courgettes. The tagliatelle? Simply roll some large green leaves up and shred finely.

So, serve out the tagliatelle into a wide bowl and spoon the Paleonaise over in a mound.

Garnish with parsley and some grated parmesan cheese.