Italian

Pork Bolognese with Tagliatelle Pasta is for Dinner.

Pork Bolognese with Tagliatelle Pasta takes 15 minutes to prepare.

Pork Bolognese with Tagliatelle Pasta takes 60 minutes to cook.

Pork Bolognese with Tagliatelle Pasta makes 6 servings.

The ingredients for Pork Bolognese with Tagliatelle Pasta are:

1TBS olive oil
1/2 pound lean pork, ground
1/4 tsp salt
2 medium carrots, rough chopped
1 stalk celery, rough chopped
1 small onion, rough chopped
2 cloves garlic, minced
2 cups beef broth
1 14.28 oz can San Marzano canned Italian cherry tomatoes
3 springs fresh oregano
1 whole fresh bay leaf
2 springs fresh thyme
1/4 tsp red pepper flakes
1 dry pound of tagliatelle pasta (Italian egg noodles)
Salt for pasta water
1/4 cup Parmesan cheese, fresh grated
Reserved pasta water

Here is how you make Pork Bolognese with Tagliatelle Pasta:

In a large Dutch oven over medium-high heat, heat olive oil. Add ground pork and 1/4 teaspoon of salt (or less). Cook until brown, about 4-5 minutes.While the meat is cooking, combine carrots, celery and onion in food processor. Pulse chop until finely chopped.When the meat is done, removed browned pork from pan with a slotted spoon and set aside. If there is a lot of fat in the pan, pour off until you have about 1 TBS in the pan. Reduce heat to medium. Add chopped carrot/celery/onion mixture and cook until until translucent and aromatic (about 3 minutes, you may need to lower your heat so the veg mix doesn't burn). Add garlic and cook for 1 minute more. Deglaze the pan with the broth, using a wooden spoon to get all the bits from the bottom of the pan. Bring to a simmer and cook until liquid is reduced by half. Add tomatoes, oregano, bay leaf and thyme. Keep the spices on their springs. You can remove these later when you serve the dish. Add red pepper flakes. Stir and allow to simmer for 10 minutes.After 10 minutes, add pork back into the pan. Reduce to medium-low and simmer for 20-30 minutes.When you have about 15 minutes to go on your sauce, bring a large pot of salted water to boil. Add the pasta and stir so that they don't stick. Cook until al dente (about 7 minutes). When pasta is finished, reserve at least 1 cup of pasta water. Drain pasta and add to the meat sauce. Stir to incorporate pasta. Add 1/2 cup pasta water and 1/4 c Parmesan cheese. Stir again. (If sauce is too dry for your liking, add more water, 1/4 c at a time).Remove herb springs and serve.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user BELASARIA.

The nutritional information for Pork Bolognese with Tagliatelle Pasta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 412.1

• Total Fat: 10.1 g
• Cholesterol: 25.2 mg
• Sodium: 485.5 mg
• Total Carbs: 58.5 g
• Dietary Fiber: 4.4 g
• Protein: 21.8 g

Pork Bolognese with Tagliatelle Pasta is Italian cuisine.