Tagliatelle with my best tomato sauce (so far)

Written by Published on in Pasta, Recipes, Meat

Of course this is a bold statement. There is already another recipe for it Pasta with tomato sauce on this site. And it's really delicious too! But this one goes one step further. That's not so strange, I make pasta with tomato sauce almost every week, so of course it gets better every time.

Part of this sauce is a spice mix that I got from Fyre Spices a long time ago. I haven't even tried to copy it because I think it's perfect. This mix really influences the taste of the sauce so I would definitely order it. If you don't want that, go to their site which herbs and spices are used, you can experiment yourself.

Another super addition to this recipe is the use of the crust of a piece of parmesan. Never throw it away, it really gives off a lot of flavor. If you don't have any leftovers, you can skip this, sprinkle some extra parmesan over the pasta at the end.

To work!

Tagliatelle met mijn beste tomatensaus (tot nu toe)
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Tagliatelle with my best tomato sauce (so far)

4.7 from 7 votes
Course: Main dishCuisine: ItalianDifficulty: Simple
Portions

2

persons
Preparation time

1

hour 

15

minutes

Tools:
– Staafmixer of blender

Ingredients

  • 0,5 winter carrot, diced

  • 2 stems celery, diced

  • 1 shallot, chopped

  • 1 big tsp Roma herbs from Fyre Spices

  • 1 toe garlic, thinly sliced

  • 0,5 el tomato paste

  • 1 tsp mustard

  • 100 ml red wine (I like to use Chianti)

  • 0,5 look San Marzano tomatoes

  • 0,5 vegetable stock cube (200ml if you have homemade vegetable stock, for example)

  • 200 ml water

  • 1 bay leaf

  • 4 twigs thyme

  • 2 twigs rosemary

  • 1 crust of parmesan (optional)

  • 250 gr fresh tagliatelle

  • capers

  • 1 hand pine nuts, toasted

  • 1 marigold (optional)

  • Parmesan cheese

  • chili flakes

Preparation

  • Heat a dash of oil in a frying pan or frying pan (as long as it has a thick bottom and a lid) and fry the carrots, celery, shallot, Roma herbs and garlic for about 10 minutes until everything is soft and most of the moisture has evaporated . Stir occasionally.
  • Add the tomato puree and mustard, fry for a while so that it deacidifies.
  • Deglaze with the red wine, let it evaporate.
  • Add the tomatoes, stock cube and water. Bring to a gentle boil.
  • Rise the rosemary and thyme and add to the sauce together with the bay leaf and the parmesan crust. Let it simmer for half an hour with the lid on and then for fifteen minutes without the lid.
  • Remove the bay leaf and parmesan. Blend until smooth with an immersion blender or in a blender.
  • Push the sauce through a fine sieve. For example, you can use a sauce spoon. There is always something left under the sieve, do that in the sauce as well.
  • Continue cooking until you get a slightly thicker sauce.
  • Meanwhile, cook the tagliatelle according to the instructions on the package. Drain and add to the sauce.
  • layout
  • Scoop some pasta onto the plates with a serving tong.
  • Divide the capers and pine nuts over the pasta.
  • Grate some Parmesan over the pasta and then playfully sprinkle the chives and marigold leaves over the dish. Do the same with the chili flakes, to taste.
  • Buon appetito!
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