Tagliatelle Bolognaise

A tasty Italian family favourite!

AVERAGE TIME
My Family Food Bag
Tagliatelle Bolognaise

This dish most recently appeared in My Family Food Bag on Sunday, December 25, 2016.

BOLOGNAISE SAUCE

  • 1 tablespoon olive oil
  • 450g beef mince
  • 1 brown onion, finely diced
  • 1 carrot, grated
  • ¼ cup red wine, beef stock or chicken stock
  • 70g tomato paste
  • 1 can cherry tomatoes
  • 1 cup chicken or beef stock
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • ½ bag baby spinach leaves, roughly chopped *

TO SERVE

  • 400g fresh tagliatelle pasta
  • ½ cup grated Edam cheese *
  • 2 tablespoons chopped parsley leaves and stalks
  • Bring a large pot of salted water to the boil.
  • 1 Heat olive oil in a large, deep fry-pan on medium heat and cook mince for about 6 minutes, breaking up mince with a wooden spoon as it cooks, until browned.
  • 2 Add onion and carrot to pan with mince and cook for 3–4 minutes, until soft. Pour in red wine/stock and leave to evaporate, about 1 minute.
  • 3 Stir in tomato paste, cherry tomatoes, chicken/beef stock, dried oregano and sugar. Cover and simmer for about 10 minutes, until sauce has reduced.
  • 4 Use hands to separate strands of tagliatelle and cook in pot of boiling water for 4–6 minutes, until just tender. Drain well and return to pot with a drizzle of olive oil to prevent sticking.
  • 5 Add spinach to bolognaise sauce, cover and leave to wilt for about 2 minutes. Stir spinach through sauce and season to taste with salt and pepper.
  • To serve, Divide tagliatelle between bowls and spoon over bolognaise sauce. Sprinkle over cheese and parsley
  • SERVES 4-5

Nutritional Information

  • Energy: 2328 kj / 556 kcal
  • Protein: 38.5g
  • Carbohydrate: 57.1g
  • Fat: 18.2g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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