Tagliatelle In Bolognaise Sauce
|Finely chopped onion||1|
|Finely chopped celery stalk||1|
|Finely chopped carrot||1|
|Finely chopped capsicum||1|
|Finely chopped garlic||6 Cup (96 tbs)|
|Finely chopped green chili||1|
|Red wine||2 Cup (32 tbs)|
|Peeled and chopped tomatoes||250 Gram|
|Tomato sauce||2 Teaspoon|
|Parmesan cheese||6 Tablespoon|
Boil Tagliatelle in hot water for 15-20 minutes until tender and crisp.
Drain, mix with 2 tsp oil and salt and place in a serving dish.
Mix the rest of the oil and butter and fry onion, celery, carrot, capsicum, garlic, chilli and bayleaf for about 5 minutes until the vegetables are tender.- Stir in the rest of the ingredients except Tagliatelle and over a slow fire cook gently for about 30 minutes.
Mix sauce with Tagliatelle or pour the sauce over and sprinkle with parmesan cheese.