How to Cook Delicious Tagliatelle bolognese with spinach

Tagliatelle bolognese with spinach. Chef Theo Randall shows you how to make a spinach tagliatelle with shavings of summer truffle on top. Subscribe to Huffington Post UK Today. Tagliatelle can be plain or green (flavoured with spinach) and is available fresh or dried.

Individual pieces of tagliatelle are long. Drain the pasta well and toss with the Bolognese sauce. Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil. You can cook Tagliatelle bolognese with spinach using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Tagliatelle bolognese with spinach

1. Prepare 400 g of ground beef.
2. It's 500 g of baby spinach.
3. Prepare 3 of tblspn sunflower oil.
4. You need 1 of medium onion (diced).
5. Prepare 1/2 cup of tomato puree.
6. You need to taste of Salt.
7. It's 1 of tspn pepper.
8. Prepare 1 of tspn paprika.
9. Prepare 1 of tblspn worcester sauce.
10. You need 2 of tspn barbecue spice.

Tagliatelle Alla Bolognese Di Mio Nonno Tagliatelle With Bolognese. Are you looking for a delicious beef recipe with a difference? If you are, you've found it! Here's my tagliatelle with bolognese for you to enjoy.

Tagliatelle bolognese with spinach instructions

1. Heat oil in the pot and add onions to it,fry until soft.
2. Add the groud beef, season with salt and pepper. Cook and stir to avoid the ground meat from forming into lumps until it turns brown..
3. Add tomato puree, barbecue and paprika. Stir everything together before adding worcester sauce to it..
4. Next,add spinach and cover the pot for 1 minute allowing the leaves to wither. Combine everything and cook for 2 minutes before setting aside to serve..

The genuine ragù, as it is made in Bologna. Tagliatelle is a type of flat Italian pasta that is most commonly used with dishes that include beef or pork. The shape of tagliatelle is long and flat while the texture is relatively rough compared with other types of pasta. It therefore goes best with thicker sauce although it can also be used with thin sauces. Served with fresh tagliatelle, particularly spinach tagliatelle, it is the precursor to meat sauce as we know it, and still the main Sunday staple at a Bolognese Sunday meal.

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