Italian Bolegnese tagliatelle with spinach
Italian Bolegnese tagliatelle with spinach

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, italian bolegnese tagliatelle with spinach. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Italian Bolegnese tagliatelle with spinach is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Italian Bolegnese tagliatelle with spinach is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook 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. Make ready 2 tins chopped tomato
  2. Take lamb mince
  3. Make ready beef mince
  4. Get streaky bacon
  5. Take meat/vegetable stock
  6. Make ready 2 bags spinach
  7. Make ready 3 bags tomatoes
  8. Get 1 tspn chopped chillies
  9. Get mushrooms
  10. Get onions
  11. Make ready garlic
  12. Take tiny bit of paprika, nutmeg, corriander
  13. Prepare loads of basil
  14. Make ready ground pepper
  15. Get tagliatelle
  16. Take 1 tins tomato soup
  17. Take 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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