Tagliatelle al ragù alla Bolognese

Ingredients

In this Greek adaptation, we will be incorporating some traditional Greek ingredients and flavors to give the dish a unique twist. We will be using Greek olive oil, Kalamata olives, and feta cheese to add a Greek flair to the Bolognese sauce. Additionally, we will be serving the dish with a side of Greek salad to complement the flavors. We alse have the original recipe for Tagliatelle al ragù alla Bolognese, so you can check it out.

• 250g (8.8oz) tagliatelle pasta 250g (8.8oz) tagliatelle pasta
• 2 tablespoons Greek olive oil 2 tablespoons Greek olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 250g (8.8oz) ground beef 250g (8.8oz) ground beef
• 250g (8.8oz) canned crushed tomatoes 250g (8.8oz) canned crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary 1/2 teaspoon dried rosemary
• 1/4 cup red wine 1/4 cup red wine
• 1/4 cup Kalamata olives, pitted and chopped 1/4 cup Kalamata olives, pitted and chopped
• 100g (3.5oz) feta cheese, crumbled 100g (3.5oz) feta cheese, crumbled
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the Greek olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
3. 3.
   Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon.
4. 4.
   Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, dried thyme, and dried rosemary. Mix well to combine.
5. 5.
   Pour in the red wine and simmer for 10 minutes, allowing the flavors to meld together.
6. 6.
   Add the Kalamata olives to the sauce and season with salt and pepper to taste. Simmer for an additional 5 minutes.
7. 7.
   Serve the cooked tagliatelle pasta with the Bolognese sauce on top. Sprinkle with crumbled feta cheese.
8. 8.
   Garnish with fresh herbs, if desired, and serve with a side of Greek salad.

Treat your ingredients with care...

• Tagliatelle pasta — Cook the pasta until al dente to ensure it has a slightly firm texture.
• Greek olive oil — Use a high-quality Greek olive oil for its distinct flavor.
• Kalamata olives — Rinse the olives before chopping to remove excess saltiness.
• Feta cheese — Crumble the feta cheese just before serving to preserve its texture and flavor.
• Red wine — Choose a dry red wine that complements the flavors of the Bolognese sauce.

Tips & Tricks

• For a spicier kick, add a pinch of crushed red pepper flakes to the Bolognese sauce.
• If you prefer a smoother sauce, use an immersion blender to puree the sauce before adding the olives.
• Serve the dish with a sprinkle of fresh lemon juice for a burst of citrus flavor.
• Feel free to add additional Greek herbs such as dill or mint to the Bolognese sauce for extra freshness.
• To make the dish more filling, serve it with a side of crusty Greek bread.

Serving advice

Serve the Greek-style Tagliatelle with Bolognese Sauce hot, garnished with fresh herbs such as parsley or basil. Accompany it with a side of Greek salad and crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, twirl the tagliatelle pasta onto individual serving plates and spoon the Bolognese sauce over the top. Sprinkle the crumbled feta cheese on top of the sauce and garnish with a sprig of fresh herbs. Serve the Greek salad on the side in a separate bowl.