Aug 1, 2010
Tagliatelle with Bolognese Sauce
This dish is so much better then a basic spaghetti but what is not with tagliatelle? The thick sauce with fresh cilantro, basil and scallions adorn all over the top will send you straight to bliss. This pasta along side a crisp colorful salad and fresh garlic bread is the perfect meal to end your day.
3 tablespoons olive oil
12 ounces lean ground beef
1 small onion, finely chopped
2 garlic cloves, smashed
1 (14) ounce can chopped tomatoes
1 carrot, finely chopped
1 celery stalk, finely chopped
2 tablespoons tomato paste
2/3 cup meat broth
1/2 cup heavy cream
1 scallion, sliced
1/4 cup fresh parsley, chopped
1 tablespoon fresh basil, chopped
salt and pepper to taste
Parmesan for topping
12 ounces fresh tagliatelle pasta, cooked per package directions
1. In a saute pan on medium heat add oil. Add onion, carrot, celery and garlic. Cook for 10 minutes or until softened. Add beef to the pan with vegetables and cook until meat is no longer pink.
2. Pour in the broth. Stir frequently until it has evaporated, then add cream and cook until that has evaporated, too. Stir in the tomatoes, tomato paste, salt and pepper. Simmer the sauce uncovered for 45 minutes.
3. Pour sauce on top of cooked tagliatelle and sprinkle with scallions, parsley, basil and Parmesan.
Yields: 4 servings