Tagliatelle with Bolognese Sauce

The authentic Bolognese recipe from Emilia-Romagna - slow-braised beef and pork, egg tagliatelle, a little wine and Mutti polpa.

Ingredients (for 4 servings)

• 500g Barilla Emiliane egg tagliatelle
• 300g Barilla Ragù Contadino
• 400g Mutti Polpa chopped tomatoes
• 2 tbsp Carapelli Extra Virgin olive oil
• 150ml red wine
• Parmigiano Reggiano for serving

Instructions

1. Sauté the sauce with onion, carrots, and celery in olive oil for 10 min.
2. Add the wine, simmer until evaporated.
3. Add Mutti Polpa and Barilla Ragù. Cook for 60-90 min on low heat.
4. Cook the tagliatelle al dente. Mix with the sauce and serve with Parmigiano.