← All recipes

🍽️ White Bolognese with Tagliatelle

840 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 1 pc.
• soup vegetables 1 bunch
• minced meat, mixed 600 g
• olive oil 2 tbsp
• wheat flour, Type 405 40 g
• white wine, dry 200 ml
• milk 400 ml
• whipping cream 200 ml
• thyme, stripped 0.5 tsp
• marjoram, dried 0.5 tsp
• salt pinch
• pepper, black ground pinch
• ribbon noodles 500 g
• basil, fresh 10 g

Instructions

1. 1. Peel the onions and halve them. Peel the garlic. Wash the soup vegetables, peel them, and cut them into coarse pieces. Put the vegetables into the mixing container and chop for 8 seconds at speed 6. Then transfer to another container.
2. 2. Put the garlic and the onions into the mixing container and chop for 5 seconds at speed 8. Scrape down the sides with a spatula. Add the minced meat and 2 tablespoons of olive oil, scrape down with the spatula, and fry for 5 minutes on the browning setting.
3. 3. Add the soup vegetables and the flour and cook for another 5 minutes at speed 2 at 120 °C. Then top up with white wine, milk, and cream. Add thyme and marjoram, season with salt and pepper, and cook for 10 minutes at speed 1 at 100 °C.
4. 4. In the meantime, bring salted water to a boil in a large pot and cook the ribbon noodles in it for about 9 minutes until al dente. Then drain in a colander.
5. 5. Wash the basil, shake it dry, pluck the leaves, and chop finely. Taste the white bolognese sauce with salt and pepper. Plate the ribbon noodles together with the white bolognese sauce and garnish with basil. Enjoy your meal!

Nutrition per serving

• kcal: 840
• Protein: 40 g · Fett/Fat: 42 g · Carbs: 70 g