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Oven Baked Tagliatelle

Oven Baked Tagliatelle


(serves 6-8) For the Pasta Sauce
  • 375g tagliatelle, cooked & drained
  • 1kg beef mince
  • 3 cloves of garlic, peeled & finely diced
  • 2 tins chopped tomatoes
  • 200g button mushrooms, sliced
  • 4 rashes bacon, sliced
  • 2 large tomatoes finely diced
  • 2 sticks of celery, finely diced
  • 2 onions, finely diced
  • 1 tbsp tomato paste
  • 1 chilli, finely sliced
  • 400ml water
  • 1 tsp dried oregano
  • 8 sprigs fresh thyme
  • 2 sprigs rosemary
  • 3 fresh bay leaves
  • Mozzarella, grated
  • Parmesan cheese, grated
  • Sea salt & black pepper to taste
  • Olive oil
  • 100ml cream
For the White Sauce
  • 300g milk
  • 30g plain flour
  • 30g butter
  • 40g parmesan cheese, grated
  • Nutmeg to taste
  • Salt & pepper
  • 1 bay leaf

For the Pasta Sauce
Add a little oil to a deep frypan & sauté the garlic, celery, onion & chilli until soft. Add the bacon & fry for a few minutes. Add the beef mince & stir while it browns. Add the tomato paste, herbs & tinned tomatoes, water & season with salt & pepper. Add the mushrooms & allow to simmer for about 1 hour. Add the chopped tomatoes & cook for a few more minutes.          For the White SauceMelt the butter & add the flour & cook for a minute. Slowly add the milk & whisk continuously so no lumps form. Add the bay leaf & allow to simmer for about 10 minutes until the flour has cooked out. Add the nutmeg, parmesan & salt and pepper to taste. Set aside.

To Assemble

In a large baker add 1kg of the sauce, pasta, 100ml cream and 200g white sauce & combine together. Top with grated mozzarella & parmesan & bake at a high heat until browned. Enjoy with a fresh green salad and crusty bread.          
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