Beef Bolognese with Tagliatelle

MAIN_SPAG_P1110306-Recovered.jpgServes 4, prep time 15 minutes, cooking time 45 minutes

2tbsp of olive oil
2 red onions chopped
2 garlic cloves chopped
Salt & pepper
500g of minced beef
2 beef stock cubes
1 can of chopped tomatoes
2 tbsp of tomato puree
1 tbsp of Worcester sauce
2 tsp of dried oregano
1 tbsp of brown sauce
1 glass of red wine (optional)

250g of cooked tagliatelle
1 tbsp of olive oil
Sliced fresh basil leaves

Cook the tagliatelle as per pack instructions. Drain, coat with olive oil, cover and keep warm to one side. Heat the oil in a pan and sauté the onions and garlic. Add the beef to the pan, cook until browned. Add the stock cubes and simmer for five minutes. Next, add the chopped tomatoes, tomato puree, Worcester sauce, oregano, brown sauce and wine. Simmer for a further 30 minutes. To serve, using a long fork roll the tagliatelli onto the fork and place on the serving plates and top with sliced basil. Serve the bolognese in small bowls with the pasta, topped with basil leaves.


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