tagliatelle bolognaise

Name: tagliatelle bolognaise
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 500 g Beef to braise; 100 g streaky smoked bacon; 2 Carrots; 1 Onion; 1 stalk of celery; 2 TABLESPOONS Olive oil; 1 TABLESPOON Sweet peppers; 2 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 200 ml dry red wine; 200 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 400 g ribbon noodles; 1 small pot of basil; 50 g Pecorino cheese

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

500 g Beef to braise
100 g streaky smoked bacon
2 Carrots
1 Onion
1 stalk of celery
2 TABLESPOONS Olive oil
1 TABLESPOON Sweet peppers
2 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
200 ml dry red wine
200 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
400 g ribbon noodles
1 small pot of basil
50 g Pecorino cheese

Directions

1
Wash the meat, dab dry and cut into very fine cubes. Finely dice the bacon. Peel carrots and onion. Wash and clean the celery. Cut vegetables into very fine cubes
2
Heat the oil in a pan and fry the meat for about 15 minutes while stirring. Approx. 5 minutes before the end of the cooking time add bacon and vegetable cubes. Dust with paprika. Stir in tomato paste and sauté briefly
3
Add the tomatoes, red wine and stock, bring to the boil, coarsely chop the tomatoes with a spatula and simmer for about 1 1/2 hours while stirring. Season to taste with salt, pepper and sugar
4
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash basil, shake dry, pluck leaves from the stalks and chop. Arrange noodles and sauce. Slice cheese over it. Sprinkle with basil