Tagliatelle alla Bolognese
We will accompany you in the preparation of Tagliatelle Bolognese sauce, a classic of the Italian cousin: that could be the perfect pairing for a wide pasta such as tagliatelle or pappardelle, for a luscious experience with the right balance of flavour and texture.
Made with Doppio Concentrato
Tomato Paste (Mutti Doppio Concentrato) is a great way to add rich flavour, colour and texture to dishes. Used for recipes that require long cooking times such as sauces and casseroles. 5,5 kg of tomatoes = 1 kg of Tomato Paste
2h 30 min (COOK TIME: 10 min / PREP TIME: 2h 20 min)
Medium
6 people
Ingredients
-
150
g
Concentrato (Tomato Paste)
-
200
g
Polpa (Finely Chopped Tomatoes)
-
360
g
Tagliatelle Pasta
-
150
g
celery, carrot, onion
-
250
g
pork
(minced)
-
250
g
beef
(minced)
-
100
g
bacon
(cut into small cubes)
-
1
glass
red sparkling wine
-
1
glass
milk
-
50
g
butter
-
50
g
of Extra Virgin Olive Oil
Share the ingredient list
Tagliatelle alla Bolognese: Method
- In a saucepan, heat the olive oil and butter.
- Add chopped celery, carrots, and onions and sauté for about 5 minutes.
- Add ground beef, pork and the bacon. Cook until it’s browned.
- Pour in the red sparkling wine and let it simmer until most of the liquid has evaporated.
- In a separate bowl, blend the Concentrato (Tomato Paste) with warm water to create a smooth paste. Add this paste to the meat mixture and stir well.
- Cook for about 1 hour.
- Then, add the Polpa (Finely Chopped Tomatoes) to the sauce and continue to cook for an additional 30 minutes. Season the sauce with salt to taste.
- Bring a large pot of salted water to a boil and cook the Tagliatelle Pasta for about 5 minutes, then drain them.
- Toss the pasta with the sauce and serve your delicious Tagliatelle with Bolognese sauce!
