Tagliatelle bolognese made with chopped tomatoes
We will accompany you in the preparation of 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. By following these steps, you will end up with a delicious tagliatelle bolognese dish.
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
150 min (COOK TIME: 10 min / PREP TIME: 140 min)
Medium
Ingredients
-
12
oz
pappardelle or fettuccine pasta
-
finely grated Parmigiano Reggiano
MUTTI BOLOGNESE SAUCE
-
1
tbsp
olive oil
-
1
tbsp
butter, plus additional for serving
-
3
oz
pancetta, diced
-
1
large
yellow onion, finely chopped
-
2
carrots, finely chopped
-
2
stalks celery, finely chopped
-
1
tsp
salt
-
1
tsp
ground black pepper
-
2
cloves
garlic finely chopped
-
2
lbs
equal parts ground beef, veal and pork
-
1
cup
whole milk
-
1
cup
white wine
-
1
tsp
dried thyme
-
2
bay
leaves
-
2 cans or 1 can
Mutti® Finely Chopped Tomatoes (14 oz., 28 oz., Polpa)
-
3
tbsp
Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
Share the ingredient list
Tagliatelle bolognese made with chopped tomatoes: Method
- Heat olive oil and 1 tablespoon of butter in a large heavy saucepot or Dutch-oven over medium-high heat and cook pancetta until golden brown, stirring frequently. Stir in onion, carrots, celery, salt and pepper and cook about 10 minutes or until vegetables are golden brown and carrots are beginning to soften. Add garlic and stir to combine.
- Add the meat to the pot and break it apart with a spoon while browning evenly, stirring occasionally. Stir in milk, reduce heat to low and simmer until almost all liquid has evaporated. Add wine, stirring to combine and cook until reduced by about half.
- Stir in thyme, bay leaves, tomato paste and finely chopped tomatoes. Cover and reduce heat to low. Simmer about 2 hours, stirring occasionally. Adjust seasoning with salt and pepper.
- Serve the tagliatelle bolognese in shallow bowls and garnish with additional Parmigiano Reggiano.
