By Sophie Conniff
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the soffritto (a mix of diced carrot, celery, and onion) and sauté for about 5 minutes until softened.
Add the ground beef (or beef/pork mix) to the skillet. Cook and stir until the meat is browned, about 7-10 minutes. Season with salt and pepper.
Pour in the tomato passata and stir well. Lower the heat and let it simmer for about 15 minutes. Stir occasionally.
Stir in the milk and let it cook for an additional 5 minutes. This helps to soften the acidity of the tomato sauce and makes the sauce creamy.
While the Bolognese sauce is simmering, bring a large pot of salted water to a boil. Cook the tagliatelle according to the package instructions until al dente. Reserve a cup of pasta water, then drain the pasta.
Add the cooked tagliatelle to the Bolognese sauce. Toss well to combine, adding a little reserved pasta water if needed to adjust the consistency.
Serve the Tagliatelle Bolognese topped with grated Parmesan cheese.
For the salad, place the baby spinach in a bowl. Drizzle with 1 tablespoon of balsamic vinegar and season with a pinch of salt and pepper. Toss to combine.
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This Italian Main Course Pasta recipe is ready in 45 minutes and features tagliatelle, ground beef (or beef/pork mix), soffritto (carrot, celery, onion) and other delicious ingredients. Contains 750 calories total.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the soffritto (a mix of diced carrot, celery, and onion) and sauté for about 5 minutes until softened.
Add the ground beef (or beef/pork mix) to the skillet. Cook and stir until the meat is browned, about 7-10 minutes. Season with salt and pepper.
Pour in the tomato passata and stir well. Lower the heat and let it simmer for about 15 minutes. Stir occasionally.
Stir in the milk and let it cook for an additional 5 minutes. This helps to soften the acidity of the tomato sauce and makes the sauce creamy.
While the Bolognese sauce is simmering, bring a large pot of salted water to a boil. Cook the tagliatelle according to the package instructions until al dente. Reserve a cup of pasta water, then drain the pasta.
Add the cooked tagliatelle to the Bolognese sauce. Toss well to combine, adding a little reserved pasta water if needed to adjust the consistency.
Serve the Tagliatelle Bolognese topped with grated Parmesan cheese.
For the salad, place the baby spinach in a bowl. Drizzle with 1 tablespoon of balsamic vinegar and season with a pinch of salt and pepper. Toss to combine.
Calories per Serving: 750
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