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Taglitelle Alla Bolognese: Serves 6 To 8 People

This recipe provides instructions for making tagliatelle alla Bolognese pasta sauce. It involves sweating onions then browning a mix of pork, beef, or veal mince. Wine and tomato paste or pasata are added to the mince and simmered for two hours. Tagliatelle pasta is cooked separately and then combined with the sauce before serving topped with parmesan cheese.

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48 views

Taglitelle Alla Bolognese: Serves 6 To 8 People

This recipe provides instructions for making tagliatelle alla Bolognese pasta sauce. It involves sweating onions then browning a mix of pork, beef, or veal mince. Wine and tomato paste or pasata are added to the mince and simmered for two hours. Tagliatelle pasta is cooked separately and then combined with the sauce before serving topped with parmesan cheese.

Uploaded by

api-169056009
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PDF, TXT or read online on Scribd
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Taglitelle alla Bolognese

1 bag of taglietelle pasta from your supermarket 1 large white onion finely chopped 50ml extra virgin olive oil 500g mixed pork and beef or veal mince 100ml dry white wine 100g concentrated tomato paste or chunky pasata from Asda or Tesco Serves 6 to 8 people

For the sauce sweat the onion on low heat for about five or ten minutes until soft. Then add the mince and brown. Stir to break any lumps in the mince. Add the wine and allow to evaporate and then stir in the pasata and tomato paste. Stir and cover with a lid. Cook on very low heat for two hours. If the sauce becomes too think add a small amount of water. Not too much. After two hours cook the tagliatelle for about seven minutes to make sure that it is al dente. Season to taste. Some freshly ground black pepper might be a good idea. Mix the pasta in the pan with the sauce. Pour on the plate and grate parmesan cheese over the top. Great with a glass of wine.

Recipe by Antonio Carluccio From the book Two Greedy Italians.

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