Ingredients
375g egg-based tagliatelle
1 tbsp olive oil
500g beef mince
250g pork mince
1 carrot
diced
2 celery
diced
1 onion
diced
700g passata
tomato sauce
1 tsp dried oregano
½ cup tomato paste
2 cloves garlic
finely chopped
1 cup milk
1 tbsp sugar
Sea salt and freshly ground black pepper
to taste
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 large saucepan
- 1 large pot
- 1 blender
Instructions
- In a large saucepan, heat the oil and saute 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.
Notes
Tip
Addition of the milk and sugar reduces the tartness of the tomatoes, adding to a marvellous flavour.
Tip
Tagliatelle, not spaghetti, is the traditional pasta to serve with a bolognaise sauce (ragu).
Variation
If your children will not tolerate obvious bits of carrot and celery in their bolognaise, puree in the blender until smooth.
Storage
This makes a sizeable amount of bolognaise, so I usually freeze some for an emergency dinner at a later date.
