Tagliatelle Bake

Ingredients

• 500 gTagliatelle
• 5 tbspOlive oil
• 150 gOnion
• 50 gCarrot
• 40 gCelery
• 200 gGround beef
• 15 gParsley
• 100 mlWhite wine
• 400 gTomatoes
• 200 gParmesan
• 200 gMozzarella
• 200 mlCream
• 0.5 gNutmeg
• 5 gBasil
• 8 gSalt
• 1 gPepper

Instructions

1. 1

   Make the sauce

   • Heat 3 tbsp olive oil in a large pan. Add onion, carrot and celery and sweat gently until soft but not coloured.
   • Add the minced beef and brown, breaking up the meat.
   • Add parsley, pour in the white wine and simmer for about 5 minutes to reduce the alcohol.
   • Season and add the chopped tomatoes. Simmer gently over low heat for about 30 minutes, stirring occasionally.
2. 2

   Cook the pasta

   • Bring a large pot of water to the boil and salt it.
   • Cook the fresh tagliatelle according to package instructions or until al dente, then drain.
3. 3

   Assemble and bake

   • Grease an oven dish with 2 tbsp olive oil and spread some tomato sauce thinly on the bottom.
   • Layer half the pasta, half the diced mozzarella, half the tomato sauce, half the cream and half the grated Parmesan.
   • Repeat with remaining pasta, mozzarella, sauce, cream and Parmesan. Grate some nutmeg on top.
   • Bake at 180 °C (350 °F) for about 30 minutes until the top is golden. Let rest a few minutes before serving.
4. 4

   Serve

   • Remove from the oven and allow to rest briefly so the layers set.
   • Garnish with basil leaves and serve hot.