Bolognese

Marodi Tagliatelle: 200-250 g

Ground baby beef: 500 g

Onion: 130 g (one medium-sized onion)

Carrot: 130 g

Celery stalk: 80 g

Pancetta: 180 g

White dry wine: 150 ml (can be replaced with red wine)

Beef stock: 250 ml

Milk: 200 ml

Tomato purée: 500 g

Olive oil: 2 tbsp

• Wash and peel the vegetables and finely dice it. You can also use an electric food chopper to help you with this.  Finely dice the pancetta.
• Heat the olive oil in a deep pan.
• Add finely chopped pancetta and fry until golden brown.
• Add the chopped vegetables and continue frying for about 4-5 minutes.
• Add the ground beef and continue cooking on low heat, stirring occasionally, for an additional 7-8 minutes or until it changes colour.
• Pour the wine over the beef and vegetables. Let the wine evaporate before adding the beef stock and puréed tomato into the pan.
• Cover the pan and continue to cook the Bolognese sauce on low heat for at least 2 hours, and if possible, even longer. The flavour and texture of the sauce will become more delicious and complex with longer cooking. If necessary, if too much liquid evaporates, add some more beef stock.
• Half an hour before the end of cooking the sauce, add the milk.
• Cook the tagliatelle according to the package instructions. When they are ready, immediately transfer them to the pan with the Bolognese sauce.
• Serve Tagliatelle Bolognese with grated Parmesan cheese. 

Carbohydrates: 39.67 g

Proteins: 41.31 g

Fat:  31.47 g