Tagliatelle alla bolognese

Name: tagliatelle alla bolognese
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 1 winter carrot vartations possible; 1 stem celery; 30 g unsalted butter or margarine; 125 g thin bacon strips; 250 g lean ground beef; 250 g half to half chopped; 150 ml Red wine; 2 el tomato paste; 400 g tomato cubes look; 1 leaf dried laurel leaves; 1 mespoint granulated sugar; 15 g fresh Italian herbs bag of 20 g; 400 g tagliatelle; 100 g Parmigiano Reggiano broken

Italian pasta with onion, carrot, celery, bacon strips, minced meat, tomato puree, tomato cubes, bay leaves and Italian herbs.

Ingredients

Directions

Chop the onion. Cut the carrot and celery into cubes.
Heat half of the butter in a frying pan. Fry the bacon strips in 5 min. Until crispy. Remove the bacon from the pan and add the rest of the butter.
Fry the onion, carrot and celery for about 4 minutes.
Add the minced meat and cook on low heat for about 4 minutes. Season with salt and pepper.
Add the wine, tomato paste, tomato cubes, bay leaves and sugar.
Cut the Italian herbs finely and add to the sauce. Let the sauce with lid gently simmer for 20 minutes.
Meanwhile, cook in a large pan the tagliatelle with plenty of water and salt al dente according to the instructions on the package. Drain and let briefly drain.
Remove the bay leaf from the sauce and stir the bacon strips through the sauce.
Serve the tagliatelle and sauce separately. Grate the Parmesan cheese over it.