Cook a tasty and hearty dish - tagliatelle nests with ground meat. For that you will need a pan, tagliatelle pasta, onion, carrot and a bit of spices. We believe you’ll be pleased with result.
Ingredients:
• ground meat - 300 g
• tagliatelle pasta - 220 g
• onion - 100 g
• fresh parsley - 10 g
• carrot - 50 g
• garlic - 2 cloves
• tomato paste - 2 tbsp
• all-purpose flour - ½ tsp
• vegetable oil - 2 tbsp
• water - 600 ml
• Italian herb blend - ½ tsp
• garlic powder - ⅓ tsp
• sugar - ⅔ tsp
• ground black pepper - to taste
• salt - to taste
You will need:
• carving board
• bowl
• pan
Preparation:
1. Chop up the onion, carrot and fresh parsley, mince the garlic.
2. Add the ground meat, 50 g of onion, parsley, ⅔ tsp of salt, ⅓ tsp of ground black pepper and ⅓ tsp of garlic powder into a bowl and knead well.
3. Heat a pan with 2 tbsp of vegetable oil over medium heat, add the half of onion, carrot and fry over medium heat for 3-4 minutes until golden.
4. Add then the flour, stir well, add the tomato paste and fry for a minute over medium heat.
5. Add 600 ml of water into the pan and stir until smooth.
6. Then add ⅔ tsp of salt and sugar each, ⅓ tsp of ground black pepper and Italian herb blend to taste, stir.
7. Lay out the tagliatelle nests into the pan, fill with the ground meat and bring to a boil.
8. Pour the nests with the sauce with a spoon or small ladle, reduce the heat to low, cover with the lid and cook for 25 minutes.
9. Serve the tagliatelle nests with meat hot.
Advices:
1. If you prefer less thick sauce, add 100-150 ml of water more.
2. You can change water for a meat, chicken or vegetable broth, then a dish comes out even tastier.
3. You can take any ground meat, if it seems not juicy, add 1-2 tbsp of cold water into it.
4. Use spices and herbs to your taste.
5. All-purpose flour can be changed for a rye or oat.
6. Add some butter into a sauce to your taste, then a dish gets a creamy taste.
7. If you pan isn’t a non-stick, watch out nests are not burnt.
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