Bolognese.
The ultimate family classic.
Only this time, beneath the rich beef and tomato sauce, there’s something a little more… colorful.
Mama Irene Fresh Vegetable Tagliatelle already have vegetables kneaded into the pasta dough, and here they meet a homemade Bolognese with tomato, herbs, and plenty of flavor.
A dish that feels like comfort food.
Because it is.
It just happens to come with a few extra reasons to love it.
For lunch, for family dinner, or for those days when everyone at home gives you a different answer to the question,
“What should we eat?”
Bolognese. Problem solved.
A special thank you to Zhoro Apostolov (@topfoodfacts) for the recipe and photography.
What we need:
(for approximately 4 servings)
400 gr. 400 g Mama Irene Fresh Vegetable Tagliatelle
400 g beef mince
1 onion, chopped
2 garlic cloves, finely chopped
400 g chopped tomatoes
2 tbsp tomato paste
2 tsp. olive oil
100 ml beef stock
1 tsp dried oregano
1 tsp dried basil
Salt, to taste
Freshly ground black pepper, to taste
Grated Parmesan, for serving
Fresh basil, for serving
Method:
1. Start the Bolognese
Heat the olive oil in a large frying pan or wide saucepan over medium-high heat.
Add the chopped onion and cook for 3–4 minutes, until softened.
Add the garlic and cook for another minute.
2. Brown the beef
Add the beef mince and cook, breaking it apart with a wooden spoon, until nicely browned and no longer pink.
3. Build the sauce
Stir in the tomato paste and mix well.
Then add:
the chopped tomatoes
the beef stock
the oregano
the basil
salt
freshly ground black pepper
Reduce the heat and let the Bolognese simmer for around 20–25 minutes, stirring occasionally, until the sauce has thickened and become rich and full of flavor.
4. Cook the Mama Irene Tagliatelle
Meanwhile, cook the Mama Irene Fresh Vegetable Tagliatelle according to the package instructions.
Before draining, reserve a little of the pasta cooking water.
5. Bring everything together
Add the cooked tagliatelle to the Bolognese and toss gently until the sauce coats the pasta evenly.
If needed, add a splash of the reserved pasta water to help loosen the sauce and make it even more silky.
Divide between plates and finish with:
freshly grated Parmesan
fresh basil leaves
a little extra black pepper, if you like
And just like that, a classic becomes a little more… Mama Irene.
Mama Irene Tip: Let the Bolognese simmer without rushing it. The more time you give the sauce to come together, the richer and deeper the flavor will become. And always save a little pasta water — it’s the small trick that helps the sauce cling beautifully to every ribbon of tagliatelle.
Why choose Mama Irene Fresh Vegetable Tagliatelle?
Because sometimes vegetables don’t need to sit next to the pasta.
They can already be inside it.
Mama Irene Fresh Vegetable Tagliatelle are made with vegetables kneaded directly into the pasta dough and premium durum wheat semolina.
Colorful, handmade, and slow-dried, they give even a classic recipe like Bolognese a slightly more interesting twist.
Because the family’s favorite pasta dish doesn’t need to change.
It can simply become a little more exciting.
What else can I cook with Mama Irene Tagliatelle with Fresh Vegetables?
Today, Bolognese.
Tomorrow, a creamy mushroom sauce.
At the weekend, roasted vegetables, pesto, or a simple tomato sauce with Parmesan.
Tagliatelle love rich, comforting sauces, but they also work beautifully in simpler recipes when you want something quick and satisfying.
One pack.
Plenty of dinner plans.
