Double Lean Bolognese Ragù Sauce With Fresh Tagliatelle

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your mince to the pan with a pinch of salt and cook for 1-2 min or until starting to brown, breaking it up with a wooden spoon as you go

(Doubled your protein? Use 2 pans!)

While the mince is browning, peel and finely chop (or grate) your garlic

Once starting to brown, add the chopped garlic to the pan and cook for 2-3 min further or until fragrant

Meanwhile, add your fresh tagliatelle to a pot of boiled water and bring to the boil over a high heat

Cook the tagliatelle for 3-4 min or until cooked with a slight bite

Once done, drain the tagliatelle, reserving 250ml [375ml] [500ml] of the starchy pasta water

While the pasta is cooking, add your dried oregano to the pan with 1 tsp [1 1/2 tsp] [2 tsp] flour and give everything a good mix up

Add your chopped tomatoes, beef stock mix, soy sauce, 1 tsp [1 1/2 tsp] [2 tsp] sugar, a generous grind of pepper and 125ml [190ml] [250ml] of the starchy pasta water to the pan

Give everything a good mix up and cook for 3-4 min or until thickened and the mince is cooked through (no pink meat!) – this is your bolognese ragù

Add the drained tagliatelle to the bolognese ragù and gently stir it all together

Tip: Add a splash more starchy pasta water if your sauce is looking a little dry