Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, tagliatelle bolognese with spinach. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Tagliatelle bolognese with spinach is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Tagliatelle bolognese with spinach is something that I’ve loved my entire life. They’re fine and they look wonderful.
Air Fryer Spinach, Pepper and Havarti Frittata. 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.
To begin with this recipe, we must prepare a few components. You can have tagliatelle bolognese with spinach using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Tagliatelle bolognese with spinach:
- Get 400 g ground beef
- Take 500 g baby spinach
- Take 3 tblspn sunflower oil
- Prepare 1 medium onion (diced)
- Prepare 1/2 cup tomato puree
- Get to taste Salt
- Make ready 1 tspn pepper
- Prepare 1 tspn paprika
- Get 1 tblspn worcester sauce
- Take 2 tspn barbecue spice
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. The genuine ragù, as it is made in Bologna.
Instructions to make Tagliatelle bolognese with spinach:
- Heat oil in the pot and add onions to it,fry until soft
- 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.
- Add tomato puree, barbecue and paprika. Stir everything together before adding worcester sauce to it.
- 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.
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. 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. The Spinach with Tagliatelle recipe out of our category leafy green vegetable!
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