Tagliatelle Bolognese Recipe

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Tagliatelle Bolognese Recipe

(Low Fat Recipe)

Ingredients:  Serves 4

1 tablespoon olive oil

1 small onion, peeled and finely chopped

1 clove garlic, peeled and finely chopped

1 medium carrot, peeled and coarsely grated

2 oz (60 g) mushrooms, wiped and finely chopped

8 oz (225 g) lean beef, minced

2 oz (60 g) chicken livers, finely chopped

2 oz (60 g) Parma ham with fat removed, chopped

1 level teaspoon dried oregano

14 oz (400 g) tinned tomatoes rubbed through a sieve

Freshly ground black pepper

12 oz (340 g) tagliatelle

2 level tablespoons fromage frais

Fresh oregano leaves to garnish



Heat the oil in a saucepan and cook the onion and garlic in it over a moderate heat for 5 minutes, until soft.  Mix in the carrot and mushrooms and cook for 1 minute.  Stir in the beef and chicken livers and cook briskly until they lose all traces of pink, breaking up any lumps that form.  Mix in the ham, oregano and tomatoes, and season with pepper.  Cover and simmer for 25 minutes.  Cook the tagliatelle  and drain.  Turn the tagliatelle into a warmed serving dish and pour the bolognese sauce over it.  Top with the fromage frais and oregano leaves.  Serve green beans or a leafy salad with the tagliatelle for a crisp and colorful contrast.


Note:  Parma ham and chicken livers give extra flavor to the beef and tomato sauce that is one of Italy's most appreciated exports - and used here on ribbons of pasta.


Nutrient Value Per Serving:

480 calories

10 g total fat (3 g saturated fat)

70 g carbohydrates

0 added sugar

4 g fiber

450 mg sodium


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