Tagliatelle Bolognese

Recently I went to Bologna and found out that I had been making Bolognese completely wrong! This recipe is the real deal and it tastes a million times better than the fake Spaghetti Bolognese that the UK creates!


Serves: 2
Prep Time: 10 minutes
Cooking Time: 1 hour 45 minutes
Difficulty: Easy


  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 celery stick, finely diced
  • 1 large carrot, peeled and finely diced
  • 250g minced pork
  • 250g minced beef
  • 100ml red wine
  • Splash of milk
  • 1 tablespoons tomato purée
  • 150ml passata
  • 200ml vegetable stock
  • 300g fresh tagliatelle
  • Parmesan shavings, to serve (optional)


–  Heat the olive oil on a medium to high heat in a big pot.
– Sweat the onion, carrot and celery for 5 minutes, or until the onion becomes soft and -starts to brown.
– Add the meat and brown.
– Add the red wine to deglaze the pot for a couple of minutes.
– Add the milk and cook for a couple of minutes.
– Add the tomato puree, stock and passata.
– Bring to the boil and simmer for 1 and half hours.
– Cook the Tagliatelle according to the packet instructions.
– Serve with a few parmesan shavings on top.


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