Tagliatelle Bolognese
Originally hailing from the Emilia-Romagna region of Northern Italy, the wonderfully rich and robust flavours of Bolognese can be found on dinner tables across Australia no matter the season. Spag Bol…Spaghetti Bolognese…Tagliatelle al Ragù…call it what you will but we have this wonderfully versatile and always delicious pasta on repeat most weeks.
We’ve used Mingle’s All Natural ‘Spag Bol’ Spice Blend to season our sauce, elevating it to the next level with brilliant ease. We are simply obsessed with all things Mingle Seasoning and the 30-minute meal blends make week-night meals a breeze without compromising on flavour.
Time: 4 hours
Yields: 4
Ingredients
- 2 tbsp extra virgin olive oil
- 1 garlic clove, thinly sliced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 90 grams pancetta or bacon, finely chopped (optional)
- 225g minced, ground pork
- 225g minced, ground beef
- ½ cup dry white wine
- ½ cup milk
- 400g tinned, chopped tomatoes
- 1 cup beef stock
- ¼ tsp nutmeg
- 1 packet Mingle All Natural Spag Bol Spice Blend
- 500g Tagliatelle (or substitute linguine or spaghetti)
- Freshly grated parmesan cheese to serve
- Freshly ground salt and pepper
Method
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Heat the olive oil in a large saucepan and add the garlic, onion and pancetta (if using). Cook over medium heat for about 5 minutes, stirring occasionally until the onion has softened and is translucent. Add the carrots and celery, stirring to coat them well, and cook for another 5 to 10 minutes, or until the vegetables have begun to soften.
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Add the mince, seasoning pack and cook for about 10 minutes or until the mince has changed colour but not browned. Stir frequently and use a fork or wooden spoon to break the mince apart.
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Pour in the wine and increase the heat, boiling over high heat about 3 to 4 minutes or until the wine has been absorbed. Add the tomatoes and half the stock. Stir to thoroughly incorporate the mixture and bring to a boil. Partially cover the pan, reduce the heat, and leave to gently simmer over very low heat for 3 hours. Stir occasionally and add more of the stock as needed to keep the sauce moist.
- About 10 minutes before serving, stir in the milk. Taste and season with salt and pepper as needed.
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Cook the pasta in a large saucepan of boiling and heavily salted water until al dente. Drain the tagliatelle and toss with the sauce.
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Serve with freshly grated parmesan and black pepper.
Notes:
While we used Tagliatelle to create a slightly more traditional version of Australia’s Spag Bol, this sauce also goes perfectly with spaghetti or linguine. It’s also perfection to layer in a lasagne or cottage pie.
While the sauce benefits from time on the stove to breakdown and develop flavour, if you are short on time, it will also be delicious without simmering for hours. You can use a bar mix to breakdown the sauce to a desired texture. Alternatively, use a slow cooker for a similar result, just make sure the sauce has enough moisture if it will be left to slow cook without the addition of stock as needed.
If you prefer your sauce slightly less rich, you can omit the pancetta.
Bolognese with spaghetti or really any type of pasta shape is a staple in our house for the whole family. We often add additional vegetables (e.g. mushrooms, zucchini) and we always double the recipe and freeze containers to make a delicious weeknight dinner even easier!
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