Filter
Reset
Sort ByRelevance
TeacherLena
Tagliatelle with minced meat, pancetta and celeriac
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a large pan and fry the onion on a low setting for about 5 minutes.
-
Add the pancetta and garlic and fry for a few more minutes.
-
Add the mince and the celeriac and cook on medium height for a few minutes until the mince is free.
-
Stir in the tomato puree and cook for 1 minute. Extinguish with the wine and tomato cubes. Bring the sauce to the boil and simmer for at least 30 minutes with the lid on the pan at a low setting.
-
Boil the sauce without lid for about 15 minutes at a low setting so that some moisture can evaporate and the sauce thickens. Season with salt and freshly ground pepper.
-
Bring plenty of water with salt to the boil and cook the tagliatelle al dente. Drain and drain well. Spoon the sauce through the tagliatelle and serve with the cheese.
-
15 minMain dishliquid honey, soy sauce, dry sherry, ginger powder (djahé), fresh ginger, garlic, chicken breast, Chestnut mushroom, pod,quickie bag ?? of chicken with steamed vegetables
-
15 minMain dishtraditional olive oil, fresh Italian stir-fry vegetables, fresh basil, Creamy tomato soup, water, shell paste, pesto rosso, grated Parmesan cheese, Pan Tostado,meal soup with pesto
-
30 minMain dishoil, shallot, zucchini, Italian kitchen herbs, risotto rice, mozzarella (cheese),rice with zucchini and mozzarella (baby 12-18 months)
-
25 minMain dishonions, sunflower oil, half-to-half-chopped, Cajun spices, Mexican stir-fry vegetables, mature cheese, tomato ketchup, wrapt tortillas,scalloped tortillas with mexican minced meat
Nutrition
740Calories
Sodium0% DV0g
Fat55% DV36g
Protein66% DV33g
Carbs22% DV67g
Fiber0% DV0g
Loved it