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Tagliatelle Bolognese

Elena TodorovaElena Todorova
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Tagliatelle Bolognese1 / 5
29/08/2013
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Servings
4-5
"Tagliatelle with an aroma to take you straight to the heart of Rome!"

Ingredients

  • tagliatelle - 17.5 oz (500 g)
  • mince - 14 oz (400 g) mixture
  • onions - 1 head, large
  • celery - 1 piece
  • garlic - 3 cloves
  • tomato juice - 2 cups (500 ml)
  • red wine - 1/2 cup
  • olive oil
  • oregano - dried, to taste
  • parsley - 1 tablespoon chopped
  • cheese - for sprinkling
measures

How to cook

Clean the onion, garlic, celery and 1 carrot if desired and cut them into very small pieces. Heat the olive oil and put it in to get braised.

Having softened, add the minced meat and stir until it breaks apart and fries. Pour in some red wine and allow it to evaporate.

Pour in the tomato juice, sprinkle oregano and simmer until the juice is reduced.

Boil the tagliatelle in a bowl of lightly salted water according to package directions. When done, drain them and distribute into dishes.

Pour the sauce into each plate of tagliatelle, sprinkle as desired with a little parmesan cheese / cheese and chopped parsley.

Rating

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