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    Tagliatelle Bolognese

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    Tagliatelle Bolognese

    • Preparation time: 20 minutes to 25 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 1 hour to 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 1 onion, chopped
    • 2 rashers Waitrose Unsmoked British Back Bacon, finely chopped
    • 1 carrot, peeled and finely chopped
    • 1 stick celery, washed and finely chopped
    • 500g pack Waitrose Aberdeen Angus Lean Ground Beef
    • 150ml whole milk
    • 2 x 400g cans Heinz Whole Peeled Tomatoes
    • 300g Waitrose Tagliatelle Pasta Nests
    • Freshly grated Parmigiano-Reggiano for sprinkling
    • Salt and freshly ground black pepper


    1. Heat the oil in a large pan, add the onion and bacon and fry for 5 minutes, until the onion is softened. Stir in the carrot and celery and cook for a further 2 minutes. Add the beef, breaking it up with a wooden spoon, and cook for a few minutes until there is no pink meat. Stir in the milk, bring to the boil, then simmer for about 10 minutes, until it has almost all been absorbed.
    2. Stir in the tomatoes and crush with the wooden spoon. Season. Bring to the boil, then simmer uncovered, stirring occasionally, for 30 minutes until the meat is tender.
    3. Meanwhile, cook the tagliatelle in a large pan of boiling, salted water for 10-12 minutes, until just tender. Drain well and tip into a large, warm serving bowl. Pour the meat sauce over the tagliatelle and toss everything together until just mixed. Serve sprinkled with freshly grated Parmigiano-Reggiano.

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