Tagliatelle with meat sauce

Tagliatelle with meat sauce (my style)

Tagliatelle with meat sauce


Today’s Sunday dinner: pasta with my version of a simple meat sauce 😋  You can use whatever type of pasta you like, but in my case today I used two kinds of tagliatelle—one with plain egg, and the other with spinach.

 

Meat sauce

1 tablespoon olive oil

1 onion, diced

3-4 cloves garlic, minced

500 g ground meat

2 tablespoons fish sauce

pinch of freshly ground black pepper

125 g button mushrooms, sliced

800 ml chopped tomatoes

125 ml tomato puree

60 ml water

25 g parmesan cheese, grated

1 teaspoon herbs d’Provence (alternatively, use rosemary)

pinch of paprika (optional)

2 tablespoons milk

4 tablespoons ketchup (or as desired)

2 teaspoons sugar (if using canned tomatoes)

 

  • Saute the onion and garlic in the olive oil until the onion turns glassy.
  • Stir in the ground meat; season mixture with the fish sauce and black pepper, and let the meat brown a little. 
  • Stir in the mushrooms and let cook until the meat is no longer pink.
  • Stir in the chopped tomatoes and tomato puree. Add the water if the sauce seems too thick, otherwise, skip it.
  • Mix in the parmesan cheese and let it melt into the sauce before adding the herbs and spices. Simmer for 5 minutes.
  • Stir in the milk. TASTE. Add the ketchup if the sauce ended up being bland.
  • Lastly, stir in the sugar, if you used canned tomatoes. Otherwise, just let simmer for about another 10-15 minutes.
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