Bolognese Sauce on Tagiatelli

Bolognese Sauce on Tagiatelli


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 and stir well. Serve bolognaise sauce over warm pasta, sprinkle with grated cheese of your choice if desired.
Serves 6

Red Meat Recipes

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