Tagliatelle alla Bolognese

Tagliatelle with Bolognese sauce

In Italy, the Bolognese sauce is served with tagliatelle and not spaghetti. The wider pasta of tagliatelle helps the sauce to stick to the pasta. This traditional recipe is perfect for a lovely luch or dinner.

Ingredients for 4 people:

1. 200 g of pork and beef mince

2. 40 g Soffritto of carrots, onions and celery

3. 300 ml of passata tomato sauce

4. Small glass of red wine

5. Olive oil

6. Salt to taste

7. 400 g of tagliatelle

8. Grated Parmesan to serve if desired

Method:

1. Chop veg into tiny pieces. Fry gently in olive oil for about 2-3 minutes.

2. Add the mince and brown it for a few more minutes.

3. Now add the wine and let it evaporate.

4. Add the passata sauce, stir well and simmer for about two hours. Add a little water if it becomes too dry.

5. Towards the end of cooking time, cook pasta according to instructions in salted water.

6. Add the milk to the sauce and season to taste.

7. Drain pasta al dente and add to ragù. Mix well and serve with grated parmesan if desired