Serves 4
INGREDIENTS
– 2 tablespoons Napolina Olive Oil
– 1 onion, finely diced
– 2 celery sticks, finely diced
– 1 large carrot, finely diced
– 500g good quality minced beef
– 4 tablespoons Napolina Double Concentrate Tomato Puree
– 2 x 390g cartons Napolina Passata with Basil
– 1 bay leaf
– 400g Napolina Tagliatelle
– Fresh Parmesan cheese to serve
DIRECTIONS
Heat the olive oil in a large pan and fry the onion, celery and carrot for 5 minutes until soft and starting to colour
While the vegetables are cooking, add the meat to the pan, mix well and fry until brown
Stir in the tomato puree, passata with basil and add the bay leaf. Simmer gently for 1 ½ hours until reduced and thickened, stirring occasionally. Once cooked, remove the pan from the hob, season with salt and pepper, remove the bay leaf and cover with a lid.
At this point, bring a large pan of water to the boil and season generously with salt. Add the tagliatelle to the pan and cook for 8-10 minutes or until al dente. Drain the pasta, then add to the Bolognese sauce and toss to combine. Serve in bowls and sprinkle with Parmesan cheese
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