Hearty yet refined; the Bolognese sauce recipe is deliciously soaked up by the ribbons of al dente Barilla Tagliatelle in this traditional Italian recipe. Add this staple dish to your dinner rotation – we guarantee it won’t disappoint.
Sauté onion, celery and carrot in olive oil in a large, deep skillet set over medium heat until lightly browned. Add beef; cook, breaking up with a spoon until browned.
Add wine; simmer to reduce slightly. Add tomato paste and a ladle of the salted water. Simmer for 15 minutes.
Stir in the cream and peas; bring to a gentle boil and remove from the heat.
Meanwhile, boil Barilla Tagliatelle pasta until al dente (6 minutes); drain reserving some of the cooking water.
Toss drained Tagliatelle with sauce, adding cheese and additional cooking water as needed to coat the pasta. Stir in parsley and season with salt and pepper to taste.
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