Traditional Beef Bolognese with Homemade Gluten-Free Tagliatelle | Underground Cookery School

Ingredients

• 400g gluten-free plain flour
• 4 medium eggs
• 4 egg yolks
• 4 large pinches of salt
• 4 level tsp xanthan gum
• 4 tsp olive oil
• Extra flour for dusting
• 2 tbsp (30ml) olive oil (plus extra for browning beef)
• 1 medium onion (150g), finely chopped
• 1 carrot (80g), finely chopped
• 1 celery stalk (70g), finely chopped
• 2 cloves garlic (10g), minced
• 500g beef mince
• 125ml dry white wine/ red wine
• 1 can (400g) crushed tomatoes
• 2 tbsp (30g) tomato paste
• 250ml beef broth
• 1 tsp (2g) dried oregano (or 1 tbsp fresh, chopped)
• 1/2 tsp (3g) salt (adjust to taste)
• 1/2 tsp (1g) black pepper
• 1 bay leaf
• 50g grated Parmesan cheese (for serving, optional)
• Fresh basil or parsley for garnish