Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 x 250g punnet small cherry tomatoes

  3. Olive oil spray

  4. 1 tsp caster sugar

  5. 1 tbs light olive oil

  6. 1 red onion, finely chopped

  7. 3 garlic cloves, crushed

  8. 400g premium beef mince

  9. 1/4 cup fresh oregano leaves

  10. 1/2 cup (125ml) Bertolli Provista sugo classica (sauce)

  11. Freshly ground pepper

  12. 250g packet Guzzi's egg tagliatelle

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C. Place the cherry tomatoes on a baking tray lined with baking paper. Spray the tomatoes with oil and sprinkle with sugar. Roast for 30 minutes.

  2. Heat the oil in a non-stick frying pan over a medium heat. Add the onion and garlic, and cook for 2 minutes or until soft. Add the mince and cook for 5 minutes or until browned. Add 2 tbs of the oregano, the tomato sauce and 2 1/2 cups (625ml) water. Bring the mixture to the boil and season with pepper.

  3. Cook the tagliatelle in a large saucepan of boiling water according to packet instructions or until al dente. Drain.

  4. In small batches, twirl the pasta into nests and place into serving bowls. Spoon around the bolognaise sauce. Scatter with the remaining oregano to serve.


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