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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Ingredients
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
Directions
Preparation:20min ›
Cook:2hours ›
Ready in:2hours20min
- Heat 2 tablespoons of the olive oil in a frypan and cook the onions 10 minutes or until soft. Set aside.
- Heat the remaining oil and brown the beef well on all sides, about 10 minutes. Season with salt.
- 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.
- Reheat the remaining onions in the frypan and add the mushrooms. Saute a few minutes until mushrooms are just softening and season.
- 30 minutes before the end of the sauce cooking time, add the mushrooms, stir and let simmer.
- 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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