Tagliatelle

Tagliatelle bolognese with olives and capers


  • 1h

  • Serves 6 approx.

    Medium
  • Select for option
  • Always check the label

Ingredients

  • Drizzle of olive oil

  • 1 white onion, diced

  • 2 celery sticks, diced

  • 3 cloves garlic, crushed

  • 750g pork/turkey/beef mince

  • Pinch of chilli flakes

  • 25ml white wine

  • 4 tbsp tomato purée

  • 400g tin chopped tomatoes

  • 400ml vegetable stock

  • 100g capers, rinsed

  • 200g pitted olives, black and green

  • Salt and pepper

  • GF

    Tagliatelle

  • To garnish

  • Parmesan cheese

  • Basil leaves

  • 1h

  • Serves 6 approx.

    Medium
  • Select for option
  • Always check the label

  • Ingredients

    • Drizzle of olive oil

    • 1 white onion, diced

    • 2 celery sticks, diced

    • 3 cloves garlic, crushed

    • 750g pork/turkey/beef mince

    • Pinch of chilli flakes

    • 25ml white wine

    • 4 tbsp tomato purée

    • 400g tin chopped tomatoes

    • 400ml vegetable stock

    • 100g capers, rinsed

    • 200g pitted olives, black and green

    • Salt and pepper

    • GF

      Tagliatelle

    • To garnish

    • Parmesan cheese

    • Basil leaves

  • Directions

    Drizzle a little olive oil in a large saucepan.

    Add the diced onion and celery and sauté over a medium heat for 5 minutes. Add the crushed garlic and cook for a further 1 minute.

    Add the mince and chilli flakes and cook for a further 5 minutes.

    Add the white wine and tomato purée and cook for a further 2 minutes.

    Add the chopped tomatoes and vegetable stock, bring to the boil and reduce to a simmer for 30 minutes.

    After 30 minutes, add the capers and mixed olives.

    Simmer for a further 10 minutes, season to taste and keep warm.

    Cook the pasta as per pack instructions.

    Spoon the bolognese over the pasta.

    Serving suggestion

    Add fresh basil and parmesan cheese to serve.