A classic bolognese tagliatelle can do no wrong and it's only better when you take your time to slow-cook it to deep umami flavours with a little kick to the palate.
Add chopped onions and saute until softened and turning golden in colour, roughly about 5-10 minutes.
1 large Onion
Return the mince into the pot. Mix in tomato paste and season with paprika, oregano, salt and pepper. Cook until starting to deepen in colour.
1 tsp Paprika, 1 tsp Oregano, Salt & Black Pepper, 1 tbsp Tomato Paste
Stir in chopped tomatoes. Bring to a boil and let simmer for 5 minutes.
400 g tinned Chopped Tomatoes
Add the beef stock and bay leaves. Bring to a boil then turn to medium-low heat to a simmer.
2 cups Beef Stock, 2 Bay Leaves
Cover and let cook for 2 hours, stirring every 30 minutes to prevent the mixture from sticking to the bottom of the pan.
Add more water if needed if the mixture is getting dry or if you're planning to cook the bolognese for longer.
Cook the pasta when you're almost ready to serve. In a separate pot, bring water to a boil and season generously with salt. Cook tagliatelle pasta according to package instructions.
500 g Fresh Tagliatelle Pasta
Add fresh parsley leaves and the cooked tagliatelle. Toss to combine. Top with grated Italian hard cheese when serving.
5 g Fresh Parsley Leaves, Grated Italian Hard Cheese
Notes
This Bolognese recipe has been adapted with southern ingredients (as opposed to its Northern origin) and created to be halal-friendly.
The longer you cook it, the more flavours it gives.