Tagliatelle with Bolognese Sauce

Meat 631 Last Update: Mar 22, 2021 Created: Mar 22, 2021 0 0 0
Tagliatelle with Bolognese Sauce
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 1 hour 35 m
  • Calories: -
  • Difficulty: Hard
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Traditionally, tagliatelle is served with meat stew-bolognese sauce in Italy, not spaghetti - pieces of meat stick much better on the noodles.

Ingredients

Directions

  1. Cut the bacon into cubes and fry until most of the fat is melted. Use a slotted spoon to transfer it to a plate. Add some olive oil and minced meat to the skillet. Cook over high heat until it changes color, breaking it all the time with a spatula, about 5 minutes. Use a slotted spoon to transfer it to a saucepan.
  2. Finely chop the onion, chop the celery into small cubes, grate the carrots on a coarse grater. Add 2 tablespoons to the skillet. l. oil and fry the onion with celery until soft and slightly golden brown, 10 minutes. Add carrots, fry for another 5 minutes.
  3. Cut the mushrooms into thin slices, chop the garlic. Add to onions with celery and carrots, fry for 5 minutes. Transfer to a saucepan with meat, fried bacon there.
  4. Pour wine into a frying pan, bring to a boil, scrape the bottom with a spatula, add tomatoes with juice, bring to a boil. Pour the sauce over the meat in a saucepan. Add dry herbs, nutmeg, a little salt, pepper and simmer for 1 hour over low heat. Then add chopped parsley, stir and remove from heat.
  5. Cook the tagliatelle according to the instructions on the package in 5 liters of boiling water with 5 tsp. salt. Throw ready-made tagliatelle in a colander, put in sauce, stir and serve on warmed plates.

Tagliatelle with Bolognese Sauce



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 1 hour 35 m
  • Calories: -
  • Difficulty: Hard

Traditionally, tagliatelle is served with meat stew-bolognese sauce in Italy, not spaghetti - pieces of meat stick much better on the noodles.

Ingredients

Directions

  1. Cut the bacon into cubes and fry until most of the fat is melted. Use a slotted spoon to transfer it to a plate. Add some olive oil and minced meat to the skillet. Cook over high heat until it changes color, breaking it all the time with a spatula, about 5 minutes. Use a slotted spoon to transfer it to a saucepan.
  2. Finely chop the onion, chop the celery into small cubes, grate the carrots on a coarse grater. Add 2 tablespoons to the skillet. l. oil and fry the onion with celery until soft and slightly golden brown, 10 minutes. Add carrots, fry for another 5 minutes.
  3. Cut the mushrooms into thin slices, chop the garlic. Add to onions with celery and carrots, fry for 5 minutes. Transfer to a saucepan with meat, fried bacon there.
  4. Pour wine into a frying pan, bring to a boil, scrape the bottom with a spatula, add tomatoes with juice, bring to a boil. Pour the sauce over the meat in a saucepan. Add dry herbs, nutmeg, a little salt, pepper and simmer for 1 hour over low heat. Then add chopped parsley, stir and remove from heat.
  5. Cook the tagliatelle according to the instructions on the package in 5 liters of boiling water with 5 tsp. salt. Throw ready-made tagliatelle in a colander, put in sauce, stir and serve on warmed plates.

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