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I’d be happy to translate this recipe for tagliatelle bolognese into English and Thai for you. I’ll start with the English translation, then provide the Thai translation.
English translation:
“Tagliatelle Bolognese is an iconic Italian dish, appreciated for its rich and comforting taste. This recipe combines homemade fresh pasta or good quality dry pasta with a succulent meat sauce. A true delight to share with family or friends!
Ingredients for 4 people:
- 400g fresh or dry tagliatelle
- 500g ground meat (beef or beef/pork mix)
- 1 onion
- 2 cloves of garlic
- 1 celery stalk
- 1 carrot
- 1 glass of red wine
- 800g crushed tomato pulp
- Olive oil, bay leaf, thyme, salt, pepper
Preparation (total time: approx. 1h30):
- Finely chop the onion, garlic, celery, and carrot. Sauté them for 5 minutes in a drizzle of olive oil.
- Add the ground meat and continue cooking for 5-6 minutes, stirring frequently with a wooden spoon to separate the meat well.
- Deglaze with red wine and let simmer for a few minutes to evaporate the alcohol vapors.
- Incorporate the crushed tomatoes with their juice, some bay leaf, thyme, salt, and pepper. Let simmer over low heat for 1h to 1h30, stirring regularly to prevent sticking.
- Meanwhile, cook your tagliatelle in a large volume of salted water following the package instructions. Drain well.
- Once the sauce has simmered well, adjust the seasoning if needed and pour the tagliatelle directly into it. Mix well so they are perfectly coated.
- Serve hot with a good grating of Parmesan!
With this generous recipe, the long tagliatelle pairs wonderfully with the creaminess of the flavorful Bolognese sauce. A dish that delights the taste buds for sure! You can easily garnish it with fresh herbs according to your taste. Enjoy your meal!
