Pasta bolognese

Recipe for 4 people


  • 500 gram loose prepared mince
    (Art. Nr. 1914 – loose prepared mince)
  • 500 g tagliatelle
  • 2 carrots, in small cubes
  • 1 pepper, in small cubes
  • 1 onion finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tin chopped tomatoes
  • 600 ml tomato passata
  • 60 g tomato puree
  • 50 g grated parmesan
  • 2 tbsp olive oil
  • 2 bay leaves
  • 2 sprigs of thyme
  • 2 sprigs of rosemary
  • 2 tbsp of oregano
  • 1 handful of basil
  • pepper and salt


  1. Blanch the onion in a tablespoon of olive oil. After a few minutes add the carrots, garlic and pepper. Let simmer whilst stirring gently.
  2. Add the minced meat to the vegetables. Spice with salt and pepper. Than bundle the bay leaves, thyme and rosemary to a spice bouquet. Put it in the pot.
  3. Add the diced tomatoes, the passata and the tomato puree. Stir well and season with oregano, salt and pepper. Cover and let it simmer on low heat for one and a half hour. At the end fish out the spice bouquet.
  4. Cook the tagliatelle in salted water until tender as directed on the package. Drain and leave to drain.
  5. Divide the pasta with the bolognaise sauce on the plates. Garnish with the basil and parmesan.