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 lean beef 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

While the beef is browning, peel and slice (don't chop!) your garlic

Dice your tomato[es] roughly

Once starting to brown, add the sliced garlic and diced tomato to the beef and cook for 2-3 min further

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 a cup of the starchy pasta water

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

Add your tomato paste, beef stock mix, soy sauce and 75ml [115ml] [150ml] of the reserved starchy pasta water and cook for 5-6 min or until thickened and the beef is cooked through (no pink meat!) – this is your lean bolognese ragù

Add the drained tagliatelle to the bolognese ragù and give everything a gentle mix up

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