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Tagliatelle Bolognese with Olives and Capers

Tagliatelle Bolognese with Olives and Capers

Serve up this rich and flavourful tagliatelle bolognese with olives and capers.


Instructions

  1. 1

    Drizzle a little olive oil in a large saucepan.


  2. 2

    Add the diced onion and celery and sauté over a medium heat for 5 minutes. Add the crushed garlic and cook for a further 1 minute.


  3. 3

    Add the mince and chilli flakes and cook for a further 5 minutes.


  4. 4

    Add the white wine and tomato purée and cook for a further 2 minutes.


  5. 5

    Add the chopped tomatoes and vegetable stock, bring to the boil and reduce to a simmer for 30 minutes.


  6. 6

    After 30 minutes, add the capers and mixed olives.


  7. 7

    Simmer for a further 10 minutes, season to taste and keep warm.


  8. 8

    Cook the pasta as per pack instructions.


  9. 9

    Spoon the bolognese over the pasta. Add fresh basil and parmesan cheese to serve.


Ingredients

  • 1 drizzle olive oil
  • 1 white onion, diced
  • 2 celery sticks, diced
  • 3 cloves garlic, crushed
  • 750g pork mince
  • 1 pinch chilli flakes
  • 25ml white wine
  • 4 tbsp tomato puree
  • 1 tin chopped tomatoes, 400g
  • 400ml vegetable stock
  • 100g capers, rinsed
  • 100g green olives
  • 100g black olives
  • 1 large handful Parmesan, to serve

Serves 6

Total time required 1 hr

  • Preparation time: 10 mins
  • Cooking time: 50 mins