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Bolognese Sauce with Fresh Tagliatelle Pasta Fresh Spinach Pasta - Food Wishes. Tagliatelle can be plain or green (flavoured with spinach) and is available fresh or dried.

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Ingredients requirements for Tagliatelle bolognese with spinach:

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

The genuine ragù, as it is made in Bologna. Tagliatelle is a medium wide noodle available fresh and dried, and in egg and sometimes spinach forms. This egg pasta, with its origins in Italy's northern breadbasket, Emilio-Romagna, unsurprisingly makes the perfect base for bolognese sauce, named after the regional capital, Bologna. Drain the pasta well and toss with the Bolognese sauce.

Tagliatelle bolognese with spinach making process:

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.

Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil. Find tagliatelle con spinaci bolognese stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. 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. The ricetta antica, an old recipe, has milk added, while the sauce simmers, to give it additional richness and velvety texture.

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