2 tablespoons Napolina Olive Oil
1 onion, finely diced
2 celery sticks, finely diced
1 large carrot, finely diced
500g good-quality minced beef
4 tablespoons Napolina Double Concentrate Tomato Purée
2 x 390g cartons Napolina Passata with Basil
1 bay leaf
500g Napolina Tagliatelle
Fresh Parmesan cheese to serve
Chop an onion, dice 2 celery sticks and a large carrot.
Add olive oil to a pan. Add the onion, celery and carrot and fry for 5 minutes.
Take 500g of good quality mince. Add to the pan and cook for 5 minutes until the mince is brown.
Stir in Napolina Double Concentrate Tomato Purée.
Take 2 cartons of passata with basil and add to the rest of the ingredients.
Add a bay leaf and simmer gently for 1½ - 2 hours.
Season with salt and pepper.
Remove from the hob and cover with a lid.
Bring a large pan of water to the boil and season with salt.
Add 500g of tagliatelle, cook for 7-9 minutes or until al dente.
Drain the pasta and return to the pan with the sauce and toss to combine.
Serve - to finish sprinkle with fresh Parmesan cheese.