Fattis & Monis


  • 45ml (3 tablespoons) butter
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 carrot, peeled and diced
  • 2 stalks celery, sliced
  • 2 bay leaves
  • 150g streaky bacon, diced
  • 500g minced beef
  • salt and freshly ground black pepper
  • 500ml (2 cups) beef stock
  • 300g button mushrooms, sliced
  • 15ml (1 tablespoon) chopped fresh oregano
  • 1 can (410g) All Gold chopped tomatoes
  • 45ml (3 tablespoons) All Gold tomato paste
  • 30ml (2 tablespoons) double cream


  1. Cook tagliatelle in boiling salted water, according to packet instructions. Drain toss in a little olive oil and keep warm.
  2. Melt butter in a large saucepan. Add onion, garlic, carrot, celery and bay leaves, cook over medium heat until golden.
  3. Add bacon and minced beef, season well with salt and pepper, cook until meat is browned.
  4. Add beef stock, cook until liquid reduces a little, add mushrooms and oregano.
  5. Add tomatoes and tomato paste, stir well, cover and cook on a low heat for about 2 hours. Replenish with water if the sauce gets dry, stir sauce occasionally.
  6. After two hours, remove from heat, remove bay leaves, add cream, stir well. Serve bolognaise sauce over warm pasta, sprinkle with grated cheese of your choice if desired.


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