Tagliatelle with Bolognese Sauce

Prepare to be transported to the sun-kissed flavors of Italy with Cucina Cipoletti's Tagliatelle paired with our favorite Bolognese sauce recipe. This elegant ribbon pasta, known for gracefully wrapping around your fork, serves as the canvas for this rich Bolognese sauce.

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What you’ll need!

1 Box Cucina Cipoletti Tagliatelle

2 Carrots

2 Celery Stalks

1 ½ Yellow Onion

2 Pounds Ground Beef

3 Tablespoons Salt

¼ Cup Olive Oil

½ Cup Tomato Paste

2 Cups Chicken Stock

½ Cup Cream

3 Bay Leaves

¾ Cup Parmesan Cheese

¼ Parsley for Garnish

THEN;

1.Finely chop the carrot, celery and onion. Add olive oil to a pan and the chopped ingredients on medium. Allow everything to simmer until soft. Next, add in the ground beef and finely break up the meat, mixing constantly for a couple minutes so it doesn’t brown. Season with salt.

2.Once the beef is cooked, add in tomato paste and mix until well combined. Then add in bay leaves + cream, chicken stock and mix together. Allow everything to simmer on low heat for at least 60 minutes, stirring every 10 minutes.

3.Once the beef is cooked, add in tomato paste and mix until well combined. Then add in bay leaves + cream, chicken stock and mix together. Allow everything to simmer on low heat for at least 60 minutes, stirring every 10 minutes.

4.Once the beef is cooked, add in tomato paste and mix until well combined. Then add in bay leaves + cream, chicken stock and mix together. Allow everything to simmer on low heat for at least 60 minutes, stirring every 10 minutes.

5.Put the cooked tagliatelle into the bolognese sauce and add in some pasta water (about a quarter of a cup), gently toss together. Remove the two bay leaves.

6.Plate the pasta and garnish with parmesan cheese and parsley as desired.