BARILLA TAGLIATELLE

WITH VEAL BOLOGNESE AND BAKED RICOTTA CHEESE

La Collezione Tagliatelle

Made with

Egg Tagliatelle

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Prep
Cook
Skill
Beginner

There's nothing more comforting than a delicious Bolognese, especially when paired with silky egg tagliatelle pasta.

543
Calories
15.5g
Total Fat
37.6g
Protein
52.5g
Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 250g Barilla Egg Pasta Tagliatelle
  • 1 jar Barilla Bolognese sauce
  • 1/2 onion, finely chopped
  • 1/2 carrot, finely chopped
  • 1/2 celery, finely chopped
  • 1 garlic clove, crushed
  • 1 glass of good quality red wine
  • 100g finely chopped Italian Pancetta
  • 300g veal, minced
  • 2 bay leaves
  • 10 basil leaves, torn
  • 100g of baked ricotta, crumbled
  • Extra Virgin Olive Oil
  • Rock salt, for pasta water
  • Salt and pepper, to taste

Instructions

  • TO START

    Bring a large pot of water to the boil and add salt.
  • COOK THE BOLOGNESE SAUCE

    In a large fry pan, cook the onion, garlic, carrot and celery, together with Pancetta in a little oil. Once golden, add the veal and cook, making sure there are no lumps. Add wine and allow to evaporate. Add the Barilla Bolognese sauce and bring to a simmer. Add the bay leaves and cook with the lid on for 15 minutes on low heat. Stir occasionally.
  • COOK THE PASTA

    Add the Barilla Egg Pasta Tagliatelle to plenty of salted boiling water and cook according to the instructions on the pack. Drain the pasta one minute before the suggested cooking time.
  • COMBINE & SERVE

    Toss the pasta with the sauce and cook for a further minute. Remove from the heat, add the ricotta and serve with a drizzle of Extra Virgin Olive oil.
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