Tagliatelle with Mushroom Bolognese

    2 hours 20 minutes

    This bolognese recipe uses diced beef instead of beef mince for a different texture. Mushrooms are sauteed and added 30 minutes before the end of the cooking time for extra flavour.

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    Serves: 4 

    • 4 tablespoons extra virgin olive oil
    • 1 white onion, finely diced
    • 500g lean beef, finely diced
    • 1/2 cup white wine
    • 2 cups (500ml) tomato pasta sauce or passata
    • 300g mushrooms
    • salt and pepper, to taste
    • 400g tagliatelle
    • grated Parmesan, to serve

    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. Heat 2 tablespoons of the olive oil in a frypan and cook the onions 10 minutes or until soft. Set aside.
    2. Heat the remaining oil and brown the beef well on all sides, about 10 minutes. Season with salt.
    3. Pour the wine into a saucepan and reduce it by half over medium. Add half the fried onions and stir well. Add the tomato sauce and beef and stir well. Bring to a boil, lower heat to a simmer and cover. Cook at a low simmer 2 hours, making sure it doesn't get too thick. Add a little water if necessary.
    4. Reheat the remaining onions in the frypan and add the mushrooms. Saute a few minutes until mushrooms are just softening and season.
    5. 30 minutes before the end of the sauce cooking time, add the mushrooms, stir and let simmer.
    6. Cook the tagliatelle in boiling salted water until al dente. Serve with the meat sauce and a sprinkling of grated Parmesan.

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