Beef Tagliatelle, photo by JMorton
Creamy Beef Tagliatelle
Ingredients:
- 500g Minced Beef
- 500 g Tagliatelle pasta
- 1 tbsp Olive oil
- 3 heaps tsp capers
- 50 g Tomato Purée
- 400g Chopped plum tomatoes, run through a sieve)
- 1 tbsp Rapeseed Oil
- 30g butter
- 6 cloves garlic (more or less according to preference)
- 100 ml Double Cream
- 6 oz grated Parmesan cheese
- 1 large onion, roughly chopped
- 1 heaped tbsp of dried or fresh Herbs, combination of Basil, Oregano, Parsley
- Salt to taste
Method of Preparation:
- Boil the pasta according to the packet’s instruction. Add a little oil and a little salt to the tagliatelle while cooking. The oil will prevent the pasta sticking together and the salt will be absorbed.
- Using a large casserole, heat the olive oil and saute the onion and garlic until softened and fragrant.
- Add the minced/ground beef and stir until brown all over. Transfer the beef into a plate and set aside.
- Make up the sauce using the same casserole pan. Melt the butter in a saucepan with the rapeseed oil over medium heat.
- Pour in the chopped tomatoes, which should be run through a sieve to remove any solid bits. Slowly bring it to a bubbling point. 🙂
- Stir in the double cream and tomato puree.
- Sprinkle the oregano, parsley and basil.
- Add the capers. I find that the sourness and saltiness of a pickled capers complements the richness of double cream sauce.
- Season with salt.
- Return the cooked minced beef into the casserole and stir in the sauce.
- Add the parmesan sauce.
- Drain the tagliatelle pasta and mixed it into the creamy beef sauce. Leave to heat for at least 3-4 minutes.
Serve immediately with salad and buttered sliced baguettes.
Enjoy!