Tagliatelle Alla Bolognese

In Enogastronomic Tuscany on July 27, 2009 by lamiatoscanablog Tagged: , , ,


400 gr tagliatelle
300 gr mincemeat
1 onion
1 celery stalks
1 carrot
200gr. Tomato puree (or the pulp 4 ripe tomatoes)
30 g extra virgin olive oil
1 glass red wine
salt and pepper


Chop the onion, carrot and celery and sauté them in olive oil until they get golden brown. Add the spiced mincemeat and fry it for a few minutes. Add the red wine and let it evaporate completely. Add the tomato puree and let it simmer for about 45 minutes adding occasionally a little warm water or broth. At the end of the cooking time the sauce should be viscous. At the end you can add some butter.

Cook the tagliatelle in plenty of boiling salted water al dente. Serve the tagliatelle together with the sauce in deep plates and decorate them with  parsley.

Would you like to learn Italian cooking? During your holidays in Tuscany, we offer you a special 4-day cooking course with accommodation in apartments and guest rooms. In this context we also invite you to take part in our wine and olive oil tastings. For further information please visit: cooking course Tuscany

Farmhouse holidays in Tuscany


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