Tagliatelle bolognaise recipe
Egg free, Nut free
- 375g egg-based tagliatelle
- 1 tablespoon olive oil
- 500g beef mince
- 250g pork mince
- 1 carrot, diced
- 2 celery sticks, diced
- 1 onion, diced
- 700g passata (tomato sauce)
- 1 teaspoon dried oregano
- ½ cup tomato paste
- 2 cloves garlic, finely chopped
- 1 cup milk
- 1 tablespoon sugar
- Sea salt and freshly ground black pepper
In a large saucepan, heat the oil and sauté the carrot, onion and celery until soft. Add the minces and brown, stir to break up into small pieces. Add all other ingredients (yes, even the milk) and simmer for about 2 hours.
Bring a large pot of water to the boil, add tagliatelle and cook according to packet directions.
Drain well and return to pot, stir through a couple of soup ladles of bolognaise to coat each strand, then serve in bowls with extra bolognaise on top.
Serve with freshly grated parmesan cheese.
- Addition of the milk and sugar reduces the tartness of the tomatoes, adding to a marvellous flavour.
- This makes a sizeable amount of bolognaise, so I usually freeze some for an emergency dinner at a later date.
- Tagliatelle, not spaghetti, is the traditional pasta to serve with a bolognaise sauce (ragu).
- If your children, like mine, will not tolerate obvious bits of carrot and celery in their bolognaise—puree in the blender until smooth.
- Recipe created by Melissa Hughes for Kidspot.