Time: 50 minutes
Tagliatelle with Sausage Bolognese
- 300g minced beef
- 300g fresh sausage
- 1 medium onion
- 1 medium carrot
- 1 celery stalk
- 1 clove of garlic
- 4 cans Cirio Tomato Filet
- 1 cup of red wine
- Romano Pecorino cheese
In a pan, sauté coarsely chopped onion, celery, carrot and garlic.
In a sauce pot, fry the beef and sausage with olive oil.
Fry over high heat for about 4-6minutes and then lower before adding the glass of wine, the sautéed vegetables and finally, the Cirio Tomato Filets
Taste and season with salt and, if required, add more water to achieve a sauce with a rich consistency. Let cook for 30 minutes.
In a pot of heavily salted water, boil pasta until al dente.
Once pasta is cooked, strain and mix directly into sauce.
Serve and finish with a drizzle of olive oil and grated Romano cheese.