Italian Bolegnese tagliatelle with spinach
Italian Bolegnese tagliatelle with spinach

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, italian bolegnese tagliatelle with spinach. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Italian Bolegnese tagliatelle with spinach is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Italian Bolegnese tagliatelle with spinach is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have italian bolegnese tagliatelle with spinach using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Italian Bolegnese tagliatelle with spinach:
  1. Prepare 2 tins chopped tomato
  2. Get lamb mince
  3. Get beef mince
  4. Take streaky bacon
  5. Get meat/vegetable stock
  6. Get 2 bags spinach
  7. Make ready 3 bags tomatoes
  8. Get 1 tspn chopped chillies
  9. Prepare mushrooms
  10. Make ready onions
  11. Get garlic
  12. Prepare tiny bit of paprika, nutmeg, corriander
  13. Make ready loads of basil
  14. Get ground pepper
  15. Take tagliatelle
  16. Take 1 tins tomato soup
  17. Get 1 aubergine per person
Instructions to make Italian Bolegnese tagliatelle with spinach:
  1. Put tomatoes, 2 tins of chopped plus 1 soup tin in BIG pot along with the stock, herbs and spinach on lowest possible heat. Spinach may have to be added bit by bit to save room
  2. Cut up the streaky bacon and cook until golden brown in pan place in pot (discard dirty oil)
  3. Cook onions and mushrooms until they are well done then place these in sauce pot (discard dirty oil)
  4. Place mince in pan along with loads of garlic make sure mince is not sticking together cook until brown, place in pot. Put more tinned tomatoes or soup if desired
  5. Continue to cook pot on low heat, stirring occasionally until bubbling DO NOT BOIL. Cook until bubbling
  6. As a side, scoop out flesh of an aubergine, mix with sauce, place back into skin, cover in cheese and cook in oven until golden

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