Chop the onion, carrot and celery as fine as
possible (or grate) and sweat in the pan. Add
oregano.
Make a well and quickly brown off the mince (and
bacon, if using) in the center of the pan. Once
browned, do the same with the purée. Add the wine
and reduce by 2/3. Add chopped tomatoes.
season with salt, pepper and Worcestershire sauce.
Finish with milk
Cook tagliatelle for 6-7 minutes, drain and stir in to the bolognese.
Serving
Suggestions
Spaghetti/Tagliatelle
Originally Submitted
12/21/2012
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