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.


  1. That looks very much like something a long time ago girlfriend cooked up, using very expensive spinach flavoured fresh tagliatelle. Just skip the pasta and go straight for the spinach - what a great idea!

    And since we are talking paleo+ here, the essential element of parmesan is still in!

    I discovered your "magazine" format, last night and scanned through your many meals - amazing stuff! If you were a cafe next door, I'd be eating there every day. I've wondered what would be a good name for a paleo restaurant, I think your Ice Age would do it!

    Definitely you should explore the cookbook idea.

    1. The green here was "spring greens" - think of them as very large leaved cabbages, kind of akin to vine leaves and have a different flavour to cabbage. I love spring greens, but it's very late in the season now and they're starting to taste a little bitter and woody. Back in March, they're young, sweet and tender.

      Yeah, google provide a number of simple formats for blogs published through Blogger. The magazine format is really fun. Likewise, the Flipcard and Mosaic, which can be accessed through the Magazine at the top left.

      For a restaurant, Sauvage is an inspired name but already taken by a paleo restaurant in Berlin. Something around Ice Age would be fun. I'll keep chipping away at my ideas for a cookbook - I know a publisher and I've just recently become acquainted with a brand development guy who owes me a favour. Pulling the right people together is the key. It'll happen.

  2. Your Bolognese sauce looks great, really nice and rich. I guess the key is the long slow cooking time? Bolognese is one of my favourite dishes but I've never really learnt to cook it well myself so I'll try this recipe.

  3. Yeah, slow-cooking, Gary. All those flavours just meld together. Thanks for stopping by.

    1. Yep, slow food - the Italians invented that too...

      My best pasta sauces, and my famous meatballs (secret ingredient is (home made) tomato soup) turn out best when i do them in the crock pot, or casserole them in the oven.
      The best over was my grandmothers meatballs cooked in a cast iron dutch oven inside a cast iron wood fired stove - very primal!

      I have often wondered what a paleo restaurant would be like - very good, I expect. I'll have to look and see of there is one here in Vancouver. Would be a very interesting menu!