Tagliatelle Bolognese
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 Polpa
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is 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)
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