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🍽️ Tagliatelle with Bolognese

908 kcal · 30 min · 4 servings

Ingredients

• 500 g tomatoes
• 1 shallot
• 1 clove garlic
• 500 g mixed minced meat
• 5 tbsp olive oil
• 1 tbsp tomato paste
• 1 splash red wine
• 200 ml meat broth
• 500 g tagliatelle
• salt
• 1 stalk leek
• 2 yellow bell peppers
• pepper (from the mill)
• grated Parmesan (for sprinkling)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut out the hard stem attachment at the top.
3. 3. Pour boiling water over the tomatoes briefly.
4. 4. Rinse them immediately with cold water to stop the cooking process.
5. 5. Peel the skin off the tomatoes.
6. 6. Cut the tomatoes into quarters.
7. 7. Remove the seeds and the surrounding pulp.
8. 8. Cut the remaining flesh into small cubes.
9. 9. Peel the shallot and the garlic.
10. 10. Mince the shallot and garlic very finely.
11. 11. Heat two tablespoons of oil in a large pan.
12. 12. Fry the minced meat until it is crumbly.
13. 13. Add the chopped shallot and garlic to the pan.
14. 14. Sauté the vegetables briefly.
15. 15. Stir the tomato paste into the meat.
16. 16. Deglaze the mixture with red wine.
17. 17. Pour in some broth.
18. 18. Let the sauce simmer on low heat for about ten minutes.
19. 19. Stir occasionally.
20. 20. Add the diced tomatoes to the sauce.
21. 21. Let the sauce simmer for another ten minutes.
22. 22. Add a little more broth if necessary.
23. 23. Bring a large pot of salted water to a boil.
24. 24. Cook the tagliatelle in it al dente.
25. 25. Wash the leek thoroughly.
26. 26. Remove the green tops and the root.
27. 27. Cut the leek lengthwise into two halves.
28. 28. Cut the halves into pieces about three centimeters long.
29. 29. Wash the bell peppers.
30. 30. Cut the bell peppers in half in the middle.
31. 31. Remove the seeds and the white pith.
32. 32. Cut the flesh into thin strips.
33. 33. Heat the remaining oil in a pan.
34. 34. Sauté the leek and pepper strips in it.
35. 35. Cook the vegetables for three to four minutes.
36. 36. Season the vegetables with salt and pepper.
37. 37. Drain the tagliatelle.
38. 38. Reserve some pasta water for seasoning.
39. 39. Add the drained noodles to the pan.
40. 40. Toss the noodles with a little pasta water.
41. 41. Taste the Bolognese sauce one last time.
42. 42. Serve the sauce together with the noodles on plates.
43. 43. Sprinkle the dish with grated Parmesan.

Nutrition per serving

• kcal: 908
• Protein: 45 g · Fett/Fat: 37 g · Carbs: 97 g