Spicy Tagliatelle Bolognese


Prep time
10 Minutes
Cooking time
45 Minutes
Serves 4
1 tbsp olive oil
1 tbsp butter
85g pancetta, diced
1 large onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
1 tsp salt
1 tsp ground black pepper
500g beef mince
230ml milk
230ml white wine
1 tsp dried thyme
2 bay leaves
1 can Chopped Tomatoes
1.5 tbsp Tomato Paste
1tbsp Spiced Garlic Pickle
340g pasta (spaghetti/tagliatelle)
finely grated Parmesan, to top

Cooking Method

  1. Heat olive oil and butter in a large heavy saucepan on medium-high heat and cook pancetta until golden brown, stirring frequently. Stir in onion, carrots, celery, salt and pepper and cook about 10 minutes or until vegetables are golden brown and carrots are beginning to soften. Add garlic pickle and stir to combine.

  2. Add the meat to the pan to brown evenly whilst stirring occasionally. Then, stir in the milk, reduce heat to low and simmer until almost all liquid has evaporated. Add wine, stirring to combine and cook until reduced by about half.

  3. Stir in thyme, bay leaves, tomato paste and finely chopped tomatoes. Cover and reduce heat to low. Simmer about 25 minutes, stirring occasionally. Adjust seasoning with salt and pepper.

  4. Cook pasta in boiling salted water until al dente and drain before mixing with the sauce. Serve the Bolognese in shallow bowls and garnish with Parmesan or basil, or both.

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