Tagliatelle Alla Bolognese

5 from 5 votes

Tagliatelle Alla Bolognese is a rich and satisfying meat and pasta dish. Quick and easy to make it is perfect any night of the week.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Italian

Keyword: tagliatelle alla bolognese, tagliatelle bolognese

Servings:

Calories: 771kcal

Cook the beef mince: heat 1 and ½ tablespoons of olive oil in a large heavy based pan at high heat. Add the garlic, beef mince, salt and pepper. Cook till browned (5 to 8 mins) and use a wooden spoon to stir and break up any clumps of meat as you go. The mince will turn a medium brown colour as it cooks.
Add the sauce: pour in the passata (tomato puree), diced tomatoes, tomato paste, Worcestershire sauce, dried onion and dried Italian herbs. Stir to combine.
Simmer: turn the heat to low, place a lid over the pan (optional, not essential) and simmer for 15 minutes, stirring occasionally. and dried Italian herbs. Stir to combine.
Cook tagliatelle: bring to the boil a medium sized saucepan with a teaspoon of salt. Cook the tagliatelle according the the instructions on the packet. Before draining, scoop out some of the pasta water using a heatproof jug. Then drain and discard the remaining pasta water.
Combine: transfer the cooked pasta into the bolognese sauce. Pour in the reserved pasta water then use 2 pairs of kitchen tongs to toss, stir and combine.
Serve and enjoy: portion the tagliatelle bolognese onto serving plates. Garnish liberally with freshly grated cheese, cracked black pepper and finely chopped parsley.

Note 1 - Ground beef mince: the type of beef mince (ground beef) you use will make a difference to the amount of oil needed for the recipe. If you are using premium beef mince, you will only need 1 tablespoon of olive oil. If you are using lean use 1 ½ tablespoons and if using extra lean use 2 tablespoons. Once you have cooked the beef mince, you can absorb an excess oil with paper towel if there is a lot in the pan using paper towel. Simply fold it 4, place it in kitchen tongs and run it around the edges of the pan. This way you won't loose any meat, simply excess moisture.