Cheese soup
2020-08-13 / test@t
Tagliatelle with bolognese sauce
Traditionally, tagliatelle is served with meat stew-bolognese sauce in Italy, not spaghetti - the pieces of meat stick much better on the noodles.
Ingredients
- 150 g of bacon
- 500 g minced or finely chopped lean beef
- 1 large onion
- 4 stalks of celery
- 1 large carrot
- 200 g champignons
- 250 ml dry red wine
- 800 g chopped tomatoes in their own juice
- 0.5 tsp. dried oregano, thyme and basil
- a pinch of freshly grated nutmeg
- 1 bunch of parsley
- 500 g tagliatelle
- 3 cloves of garlic
- 3 tbsp. l. extra virgin olive oil
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Cut the bacon into cubes and fry until almost all the fat is melted. Place it on a plate with a slotted spoon. Add some olive oil and minced meat to the skillet. Fry over high heat until it changes color, breaking it all the time with a spatula, about 5 minutes. Use a slotted spoon to transfer it to a saucepan.
Step 2
Finely chop the onion, chop the celery into small cubes, grate the carrots on a coarse grater. Add 2 tablespoons to the skillet. l. oil and fry the onion and celery until soft and slightly golden brown, 10 minutes. Add carrots, fry for another 5 minutes.
Step 3
Cut the mushrooms into thin slices, chop the garlic. Add to the onion with celery and carrots, fry for 5 minutes. Transfer to a saucepan with meat, fried bacon there.
Step 4
Pour wine into a frying pan, bring to a boil, scrape the bottom with a spatula, add tomatoes with juice, bring to a boil. Pour the sauce over the meat in a saucepan. Add dry herbs, nutmeg, a little salt, pepper and simmer for 1 hour over low heat. Then add the chopped parsley, stir and remove from heat.
Step 5
Cook the tagliatelle according to the instructions on the package in 5 liters of boiling water with 5 tsp. salt. Throw ready-made tagliatelle in a colander, put in sauce, stir and serve on warmed plates.
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