Barilla | How to make the best Tagliatelle Bolognese

How to make Barilla Tagliatelle with veal Bolognese and baked ricotta cheese
Serves: 4
Preparation time: 20 min
Cooking time: 20 min

Ingredients
250g Barilla Egg 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

1. In a large frying pan, cook the onion, garlic, carrot and celery, together with chilli and Pancetta in a little oil. Once golden, add the veal and cook, making sure there are no lumps. Add wine and allow to evaporate.

2. 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.

3. Add the Barilla Egg Pasta Tagliatelle to plenty of salted boiling water and cook according to the instructions on the box.

4. Drain the pasta one minute before the suggested cooking time.

5. 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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