Tagliatelle Beef Bolognaise


  • 1 tablespoon olive oil
  • small onion, finely chopped
  • carrot, finely chopped or grated
  • stick celery, finely chopped
  • garlic cloves, crushed
  • 500g lean beef mince
  • 140g tomato paste
  • 1 cup thick Italian tomato pasta sauce (passata)
  • 1 cup chicken stock
  • 1/2 cup white wine
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground nutmeg
  • 500g tagliatelle pasta
  • shaved parmesan cheese, to serve


  1. Heat oil in a heavy-based saucepan over medium heat. Add onion, carrot, celery and garlic. Cook for 3 minutes, or until tender. Add mince. Cook, stirring, for 5 minutes or until browned.
  2. Add tomato paste, pasta sauce, stock, wine, oregano, nutmeg, and salt and pepper. Mix well.
  3. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 35 to 45 minutes or until thick. Season with salt and pepper.
  4. Cook pasta in a saucepan of boiling salted water, following packet directions, until just tender. Drain. Toss hot pasta with a little Bolognese sauce.
  5. Arrange on 4 serving plates. Spoon over remaining sauce. Top with parmesan shavings and freshly ground black pepper.
  6. Drizzle basil oil and garnish with deep-fried
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