Bolognese with tagliatelle
Time
Preparation time: 1 hr.
Cooking or baking time: 30 min.
Total preparation time: 1 hr. 30 min.
Today we had another appetite for my delicious Bolognese a'la brandy, which of course does not pretend to correspond in any way to the absolute original of the Italian Bolognese, but still tastes very good. I've written down the recipe for you, the ingredients are about the finished dish for 2-3 people.
ingredients
- 250 g beef minced
- 1 medium carrot
- 1/2 slice of celery not too thick
- 1 onion
- 2 - 3 garlic cloves
- 1 tsp chopped capers
- 2 tablespoons tomato paste
- Rosemary, thyme, parsley (I only had dried herbs there today, otherwise I take fresh herbs)
- Salt, herbal salt, pepper
- 1 pinch of nutmeg for the noodles
- as well as clarified butter and olive oil
- 1 tin - 400 g - chunky tomatoes
- 200 g noodles (dry weighed)
preparation
- Carrot, celery, chopped capers, diced onion as small as possible and the olives - once cut in the middle - sauté in the pan with some ghee and olive oil glassy, then add in portions the minced meat and sauté again until everything is in the pan.
- Add the very finely diced or planed garlic and the herbs mentioned.
- Season with pepper, salt and herb salt and then add the tomatoes from the tin, stir under the mince and smear over low heat. The longer this lasts, the better! But the Bolognese does not necessarily have to sizzle for so long.
- In the meantime bring plenty of water to a boil, salt and cook the al dente al dente. This takes about 8 minutes with tagliatelle. Then drain the pasta, melt a little butter in the pot, add a pinch of nutmeg and swing the pasta again in the pot in the nutmeg butter.
- Then arrange the pasta on the plates and spread the Bolognese on it. If you like, cook fresh Parmesan or better still Pecorino over the Bolognese and then ... good appetite!
- If the Bolognese becomes too creamy when you stay in the pan for a long time, you can add a little half a cup of broth to make it more fluid again.
