Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 6 people
Estimated cost per serve is 7.9 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 2 cloves garlic, finely grated on microplane
- 500grams tagliatelle pasta
- 2 rasher rindless bacon, from the deli counter
- 1/2 cup dry red wine, optional
- 1 carrot
- 1 stick celery, optional
- 1 onion
- 1 Italian dried herbs
- 1L salt-reduced beef stock
- 1/2 cup parmesan cheese, to serve
- 550grams beef mince
- 1tablespoons olive oil
- 1tablespoons tomato paste
- 400grams can diced tomatoes
Nutrition per serving
2800kJ / 667Cal
2800 Kilojoules or 667 Calories
32% of daily energy intake*
Protein
33.7grams
Fat
27.7grams
Carbs
69.2grams
Sugars
6.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat the oil in a large, wide-based sauté pan over medium heat. Add bacon and cook, stirring, until golden. Add onion, carrot, celery and garlic. Cook stirring until onion is soft. Increase heat to high and add the beef mince, breaking up with the back of a spoon. Cook until all moisture from beef has evaporated. Stir the tomato paste into the beef. Add wine, bring to the boil; simmer until liquid has evaporated. Add tomatoes, stock and herbs. Bring to the boil. Reduce heat and simmer, stirring occasionally for 30 minutes or until thick and reduce.
Step 2 of 3
Cook pasta in a large saucepan of boiling salted water until tender. Drain.
Step 3 of 3
Serve Bolognese over pasta with parmesan cheese. Tip 1: Make a double batch of the bolognese and freeze for another meal. Tip 2: This sauce is also a great meat pie filling topped with mashed potato and cooked in a baking dish. Tip 3: Any left over pasta and sauce can be layered with fresh ricotta as an easy pasta bake, topped with shredded mozzarella.
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