Tagliatelle with Bolognese

Ingredients

• 500 g tomatoes
• 1 Shallot
• 1 Garlic clove
• 500 g mixed ground meat
• 5 tbsp olive oil
• 1 tbsp Tomato Paste
• a splash of red wine
• 200 ml beef broth
• 500 g Tagliatelle
• Salt
• 1 stalk leek
• 2 yellow bell peppers
• black pepper (freshly ground)
• grated Parmesan (for sprinkling)

Instructions

1. 1.

   Wash the tomatoes, trim off the stem ends and blanch them in hot water. Cool, peel, quarter, deseed, and dice. Peel and finely chop the shallot and garlic. Brown the ground meat in 2 tbsp hot oil until crumbly. Add the shallot and garlic, cook briefly, then stir in the tomato paste and deglaze with red wine. Pour in the broth and simmer gently for about 10 minutes, stirring occasionally. Add the tomatoes, continue to simmer for another 10 minutes, adding more broth if needed.

2. 2.

   Cook the tagliatelle in salted water until al dente. Wash, trim, and halve the leek lengthwise; cut into ~3 cm pieces. Wash, halve, trim, and slice the bell peppers into strips. Sauté the leek and peppers in the remaining oil for 3-4 minutes. Season with salt and pepper, then toss the drained tagliatelle with a splash of pasta water. Taste the sauce and plate the noodles on bowls. Sprinkle with Parmesan and serve.