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LivingFood and DrinkTagliatelle with Bolognese Sauce

Tagliatelle with Bolognese Sauce

tagliatelle with bolognese sauceTagliatelle is a long, flat egg noodle that looks like fettucine. In this recipe from Lucy Waverman, it is paired with a delicious meat sauce. It’s a perfect supper for a stormy January evening.

Avoiding Additives and Preservatives

I used Unico tomatoes and tomato paste and Imagine brand organic chicken stock instead of the beef stock. Check the label on the mushrooms and cheese to ensure they are additive-free and do not contain colour. I used a red wine with a sulfite level lower than 10 parts per million. For more recipes using all-natural ingredients, visit www.eyeforarecipe.ca.


  • ½ cup (125 ml) dried porcini mushrooms
  • 1 cup (250 ml) boiling water
  • One 796 mL can tomatoes
  • ¼ cup (60 ml) olive oil
  • 1 cup (250 ml) finely chopped onion
  • ½ cup (125 ml) finely chopped carrots
  • ½ cup (125 ml) finely chopped celery
  • 1 tsp (5 ml) chopped garlic
  • 1 tbsp (15 ml) chopped parsley
  • 12 oz (375 g) ground beef
  • 12 oz (375 g) ground pork
  • Salt and freshly ground pepper
  • ½ cup (125 ml) red wine
  • 1 cup (250 ml) beef stock
  • 1 tbsp (15 ml) tomato paste
  • ¼ cup (60 ml) whipping cream
  • Pinch nutmeg
  • 1 lb (500 g) tagliatelle
  • ½ cup (125 ml) grated parmigiano Reggiano


  1. Soak mushrooms in boiling water for 20 minutes. Strain and reserve mushrooms and liquid separately. Finely chop porcini mushrooms and reserve. Strain tomatoes and reserve juice for another use. Chop tomatoes and reserve.
  2. Heat oil in a large sauté pan over medium-low heat. Add onions, carrots and celery and cook gently for 10 minutes or until vegetables are very soft and beginning to brown. Stir in garlic and parsley and cook for 3 minutes more.
  3. Add beef and pork and sauté until meat looses its pinkness, about 5 minutes. Add reserved mushrooms and season with salt and pepper. Add wine and boil until wine is mostly evaporated and mixture is saucy. Stir in stock, mushroom soaking water, tomato paste and tomatoes.
  4. Bring to boil, reduce heat to low and cover. Simmer for 1 hour. Re-season and add whipping cream and nutmeg. Simmer, covered, for 10 minutes longer or until flavours are combined.
  5. While sauce is cooking add tagliatelle to a large pot of boiling salted water and boil for 5 minutes or until tagliatelle is al dente. Drain well.
  6. Toss tagliatelle with sauce. Sprinkle with Parmesan. Serves 4.

From Lucy Waverman


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