Tagliatelle Pasta with Bolognese Sauce

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Tagliatelle Pasta with Bolognese Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
Ingredients
500 grams tomatoes
1 shallot
1 garlic
500 grams mixed Ground meat
5 tablespoons olive oil
1 tablespoon Tomato paste
1 splash Red wine
200 milliliters Beef broth
500 grams Tagliatelle
salt
1 stalk Leeks
2 yellow Bell pepper
freshly ground peppers
grated Parmesan (for sprinkling)
How healthy are the main ingredients?
tomatoLeekolive oilTomato pasteshallotgarlic

Preparation steps

1.

Rinse the tomatoes and blanch in boiling water. Rinse in cold water, peel, quarter, core and dice. Peel the shallot and garlic and finely chop. Cook the ground beef in 2 tablespoons hot oil until crumbly. Add the shallots and garlic and fry briefly, then mix in the tomato paste and deglaze with the red wine. Pour in the broth and simmer, stirring occasionally, about 10 minutes. Add the tomatoes and simmer for about 10 minutes, adding extra broth as needed.

2.

Cook the tagliatelle in salted water until al dente. Rinse and trim the leek and cut in half lengthwise, then cut into 3 cm (approximately 1 inch) long pieces. Rinse the peppers, cut in half, remove the seeds and ribs and cut into strips. Sauté together with the leeks in the remaining oil for 3-4 minutes. Season with salt and pepper and add the drained tagliatelle with a little pasta water to the pan. Swirl in the pan to coat, then serve on plates. Top with the meat sauce and sprinkle with Parmesan.