Tagliatelle Bolognese


Serves 8

Preparation: 10 Minutes | Cooking: 20 Minutes


100g Flat Pancetta;

2 Anchovy Strips (optional);

1 tub (5.3oz) Basil Chunky Dip;

1 tub (5.3oz) Chili Red Chunky Dip;

1/4 cup of olive oil;

(30g) of Butter;

1 onion chopped

1 carrot chopped;

2 cloves of garlic finely chopped;

(500g) minced beef;

(500g) minced pork;

1 cup of milk;

1/2 cup dry red wine;

2 cups chicken or vegetable stock;

1/4 tablespoon grated nutmeg;

500ml pureed tomatoes;

1 can chopped tomatoes;

1 bay leaf



  1. Cooking vegetable mixture. Heat fry-pan and add butter and 2 tbsp of oil. Add anchovy strips and cook until almost dissolved. Add onions carrot and garlic and cook until softened. Add Pancetta and cook for 5 minutes. Place mixture in large saucepan.

  2. Heat 2 tbsp of oil in fry-pan and add beef mince and pork mince and brown. Transfer mince to large saucepan with vegetable mixture.

  3. Place saucepan over medium heat. Add wine and cook for 3 minutes and then add milk and simmer for 5 minutes. Add stock, nutmeg, tomato puree, canned tomatoes, bay leaf and cook for 2 hours stirring frequently to ensure sauce does not stick to saucepan.

  4. Add Basil Chunky Dip and Chili Red Chunky Dip and simmer for a further 20 minutes. Stir frequently.

  5. Serve with tagliatelle or fresh pasta of choice.

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