Tagliatelle Bolognaise

Tagliatelle Bolognaise

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 11, 2015.
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Our take on the family favourite, spaghetti bolognaise

Ingredients

BOLOGNAISE SAUCE

  • 1 tablespoon olive oil
  • 450 g beef mince
  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 1/4 cup red wine (optional) or chicken or beef stock
  • 70 g tomato paste
  • 1 can cherry tomatoes
  • 1 1/2 cups chicken or beef stock
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1/2 bag baby spinach leaves, roughly chopped

TO SERVE

  • 400 g tagliatelle pasta
  • 1/2 cup finely grated parmesan cheese
  • 2 tablespoons chopped parsley

Steps

  1. a large pot of salted water to the boil.
  2. Heat olive oil in a large, deep, fry-pan on medium heat. Brown mince for about 6 minutes, breaking up mince with your spoon as it cooks. Add onion and carrot and cook until soft, 3–4 minutes. Pour in red wine (if using) or chicken/beef stock and leave to evaporate, about 1 minute. Stir in tomato paste, canned tomatoes, chicken/beef stock, dried oregano and sugar. Cover and simmer until sauce is reduced, about 10 minutes.
  3. Cook tagliatelle in pot of boiling water until al dente (just tender), 8–9 minutes. Drain well.
  4. Add spinach to bolognaise sauce, cover and leave to wilt for about 2 minutes. Stir through and season to taste with salt and pepper.
  5. Divide tagliatelle between bowls and spoon over bolognaise sauce. Scatter over cheese and parsley.

Nutritional Information

Energy 2330 kj
557 kcal
Protein 39.6g
Carbohydrate 56.8g
Fat 17.8g