Tagliatelle alla Bolognese with Mutti tomatoes, beef, pork and bacon: a rich Italian pasta dish with a slow-cooked, flavorful ragù.
6 people
1
In a saucepan, heat the olive oil and butter.
2
Add chopped celery, carrots, and onions and sauté for about 5 minutes.
3
Add ground beef, pork and the bacon. Cook until it’s browned.
4
Pour in the red sparkling wine and let it simmer until most of the liquid has evaporated.
5
In a separate bowl, blend the Mutti Double Tomato Paste with warm water to create a smooth paste. Add this paste to the meat mixture and stir well.
6
Cook for about 1 hour.
7
Then, add the Mutti Finely Chopped Tomatoes to the sauce and continue to cook for an additional 30 minutes. Season the sauce with salt to taste.
8
Bring a large pot of salted water to a boil and cook the Tagliatelle for about 5minutes, then drain them.
9
Toss the pasta with the sauce and serve your delicious Tagliatelle with Bolognese sauce!
Tagliatelle alla Bolognese is a beloved Italian pasta dish that pairs ribbons of tagliatelle with a rich, slow-cooked meat ragù. Beef, pork and bacon are combined with sautéed vegetables, wine and Mutti Double Tomato Paste to build layers of flavor. Mutti Finely Chopped Tomatoes are added later in the cooking process, giving the Bolognese sauce a balanced tomato flavor and deliciously rich consistency.
The key to a flavorful Tagliatelle Bolognese is patience. Brown the meat well before adding the wine and allow the liquid to reduce so its flavor becomes concentrated. Blending Mutti Double Tomato Paste with warm water helps it incorporate evenly into the ragù, while the long, gentle cooking time allows all the ingredients to come together. Once the Mutti Finely Chopped Tomatoes have been added, continue simmering until the sauce is rich and well developed. Toss the freshly cooked tagliatelle directly with the ragù before serving so every strand is generously coated.
