Tagliatelle with Veggie-Meat Sauce
Pane-Bistecca
Pasta! This time it’s again an Italian recipe. Tagliatelle, noodles, a little wider than the thin spaghetti, are very tasty with a somehow “coarser” sauce. That means, veggies and meat with a little bite.
That’s what I did in this recipe and we loved it!! You can actually make homemade Noodles or use fresh ones from the fridge in the supermarket. And you can use up leftover vegetables!
That’s what I did in this recipe and we loved it!! You can actually make homemade Noodles or use fresh ones from the fridge in the supermarket. And you can use up leftover vegetables!
Ingredients
400 g fresh Pasta, Tagliatelle/Noodles
1 Eggplant, diced
1 yellow Zucchini, diced
100 g Bacon Bits
250 g ground Beef
3 Garlic cloves, chopped
1 can Pelati/Tomatoes, chopped (400 g)
30 g Tomato Puree
Salt and Pepper
Oregano
Rosemary
Paprika
some Olive Oil
Instructions
1
Step 1
Heat the oil in a wide pan and fry the garlic in it. Then add the bacon bits and the ground beef and fry well.
2
Step 2
Add the diced vegetables and season the sauce well. Fry for a while and add the tomatoes and tomato paste. Mix well. Simmer for approx. 20 minutes; you might need to add some Pasta water, if the sauce thickens too much.
3
Step 3
Cook the Tagliatelle al Dente in salted water, drain them and mix them with the sauce. Serve with some grated Parmesan!
Notes
Buon Apetito!
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