cuisine

TAGLIATELLE ALLA BOLOGNESE

Original Italian name: Tagliatelle alla Bolognese
Place of origin: Emilia-Romagna, Central Italy


Ingredients for sauce

1 onion, finally chopped
1 carrot, finally chopped
1 celery stick, finally chopped
350 ground beef
50 g belly pork
2 tablespoon extra virgin olive oil
150 ml (2/3 cup) white wine
300 ml tomato puree
2 tablespoon tomato paste
200 ml meat stock
oregano
salt and freshly ground black pepper
1 tablespoon grated Parmesan cheese, to serve

Ingredients for pasta

400 g tagliatelle pasta

Directions

Heat the oil in a large saucepan. Add the chopped onion, carrot and celery and cook gently for about 10 minutes until softened. Add the ground beef and diced belly pork to the pan with vegetables and cook over a medium heat until the meat changes colour, stirring constantly.

Pour over the white wine and stir frequently until it has evaporated. Add the tomato puree and tomato paste, season with oregano, salt and pepper. Pour over a little meat stock and simmer for al least 1, 5 hour over a very low heat.

Cook the tagliatelle. Drain thoroughly. Pour the sauce over the pasta. Garnish with Parmesan cheese and serve at once.