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Cherry tomato bolognaise with tagliatelle
Cherry tomato bolognaise with tagliatelle
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Prep Time:
10 minutes
Cook Time:
Total Time:
10 minutes
Elevate spaghetti bolognaise with roasted cherry tomatoes.
Ingredients:
  • 2 x 250g punnet small cherry tomatoes
  • Olive oil spray
  • 5.00 gm caster sugar
  • 18.20 gm light olive oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, crushed
  • 400g premium beef mince
  • 62.50 ml fresh oregano leaves
  • 125ml sugo
  • Freshly ground pepper
  • 250g packet Guzzi's egg tagliatelle
Instructions:
  • Preheat your oven to 200°C. Spread cherry tomatoes on a baking sheet lined with parchment paper, lightly coat with oil, and dust with sugar. Roast for 30 minutes.
  • In a non-stick frying pan over medium heat, sauté onion and garlic until soft, about 2 minutes. Add mince and brown for 5 minutes. Stir in 2 tablespoons of oregano, tomato sauce, and 2 1/2 cups (625ml) water. Bring to boil, then season with pepper.
  • Prepare the tagliatelle in a large pot of boiling water as per package directions until just tender. Then, drain the pasta.
  • Create pasta nests in serving bowls, fill with bolognaise sauce, and sprinkle with remaining oregano before serving.

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