Tagliatelle alla Bolognese

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

cooking sketch 2h 30 min (COOK TIME: 10 min / PREP TIME: 2h 20 min)

cooking sketch Medium

6 people


  • 150 g Mutti Double Concentrated Tomato Paste (Doppio Concentrato)
  • 200 g Mutti Finely Chopped Tomatoes (Polpa)
  • 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
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Tagliatelle alla Bolognese: Method

  1. In a saucepan, heat the olive oil and butter.
  2. Add chopped celery, carrots, and onions and sauté for about 5 minutes.
  3. Add ground beef, pork and the bacon. Cook until it’s browned.
  4. Pour in the red sparkling wine and let it simmer until most of the liquid has evaporated.
  5. In a separate bowl, blend the Mutti Double Concentrated Tomato Paste (Doppio Concentrato) with warm water to create a smooth paste. Add this paste to the meat mixture and stir well.
  6. Cook for about 1 hour.
  7. Then, add the Mutti Finely Chopped Tomatoes (Polpa) to the sauce and continue to cook for an additional 30 minutes. Season the sauce with salt to taste.
  8. Bring a large pot of salted water to a boil and cook the Tagliatelle Pasta for about 5 minutes, then drain them.
  9. Toss the pasta with the sauce and serve your delicious Tagliatelle with Bolognese sauce!

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Also made with: Doppio Concentrato

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