Tagliatelle Bolognese

Tagliatelle Bolognese

Is there anyone who doesn't love pasta? This rich, meaty ragu is the ultimate comfort food.

INGREDIENTS

3 celery stalk
3 carrots
250g pancetta
1kg beef mince
3tbsp homemade tomato paste
Extra virgin olive oil
1 glass of white wine
1 – 2 glasses of water
Salt and pepper
Fresh or dried oregano

PREPARATION

  1. Prepare the soffrito: in a food processor blend well the pancetta, onion, celery and carrots.
  2. Heat a large saucepan over medium heat
  3. Add the EVOO
  4. Saute the soffrito for about 10 minutes
  5. Add the beef mince breaking down the chunks of meat using a wooden spoon as you cook it.
  6. Add salt, oregano and a glass of white wine.
  7. Leave the sauce to simmer for 5 minutes till the alcohol has evaporated.
  8. Add the homemade tomato paste
  9. Add water, cover and let it cook in low heat for 30 minutes.
  10. The sauce should not be dry, so if there is not enough moisture in the pan, add some more water.
  11. This makes a lot of sauce. You can store what is left in the freezer up to 1 month.
  12. Prepare the tagliatelle as per instructions
  13. While the pasta is cooking, add a generous amount of the Bolognese sauce in a large frypan, over low heat.
  14. Add some pasta water in the pan and stir well.
  15. Add the strained tagliatelle in the pan and mix through.
  16. Serve with a generous amount of freshly grated parmesan or pecorino.


Also in GA Food Stories

Veggie Ramen
Veggie Ramen

I love Asian food, soups in particular. This is the easiest dish to put together, perfect for a warm, winter dinner. 
Read More
Chicken fillets with sage, lemon & butter
Chicken fillets with sage, lemon & butter

A dish all kids will easily eat. Serve with Basmati Rice.
Read More
Shortbread cookies
Shortbread cookies

The traditional Scottish cookie is glorious in all its simplicity. My kids could eat the whole batch for dinner with milk. The key here is the high quality of butter, soft at the consistency of mayonnaise. Also, always freeze your cookies before baking
Read More

Sign up