Tagliatelle Bolognese

Submitted by:

Preparation time:
Cooking time:

Difficulty: Medium - experience needed


1 small celery stalk
1 medium onion
1 medium carrot
2 large cloves garlic
2 tablespoons olive oil
2 tablespoons butter
1 pound ground beef
1 tablespoon flour
3 tablespoons tomato paste
1/2 cup beef stock
1/2 cup red wine
1 can (14 ounce) chopped tomatoes
2 teaspoons nutmeg
salt to taste
pepper to taste
1/2 cup flour
Taglitelle pasta
Parmesan Cheese


Peel off and discard any tough strings from celery stalk. finely chop celery, onion, and carrot. Crush garlic in press. Pour oil into large pot. Add butter. Place over medium heat until butter mets and foams. Turn heat down to low. Add tomato paste, beef stock, red wine, and tomatoes. add nutmeg, salt and pepper. Bring to boil, stirring constantly. Reduce heat to very low so mixture is just simmering. Partially cover pot to allow steam to escape. Add chopped vegetables. cook over low heat for stirring constantly approximately 5 minutes until vegetables are soft but not brown. Add ground beef and break apart with wooden spoon. Cook until meat loses redness. Sprinkle in flour and stir in well. Cook sauce for an hour until thick and glossy, stirring every 15 minutes. If needed add a little water and stir well. Meanwhile, Cook pasta according to directions. Pour sauce over pasta and mix.


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.