Italian Bolegnese tagliatelle with spinach
Italian Bolegnese tagliatelle with spinach

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, italian bolegnese tagliatelle with spinach. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Italian Bolegnese tagliatelle with spinach is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Italian Bolegnese tagliatelle with spinach is something that I have loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Italian Bolegnese tagliatelle with spinach:
  1. Get 2 tins chopped tomato
  2. Get lamb mince
  3. Make ready beef mince
  4. Take streaky bacon
  5. Prepare meat/vegetable stock
  6. Take 2 bags spinach
  7. Take 3 bags tomatoes
  8. Make ready 1 tspn chopped chillies
  9. Prepare mushrooms
  10. Take onions
  11. Prepare garlic
  12. Take tiny bit of paprika, nutmeg, corriander
  13. Get loads of basil
  14. Prepare ground pepper
  15. Prepare tagliatelle
  16. Get 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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