¾ lb (340 g) tagliatelle

¼ cup (55 g) butter

2 cups (500 ml) pressure cooker Bolognese sauce (see recipe)

½ cup (35 g) Parmesan cheese, freshly grated, plus more for serving

In a large pot of salted boiling water, cook the tagliatelle until al dente. Remove 1 cup (250 ml) of the cooking water. Drain.

In a large non-stick skillet over medium heat, melt the butter. Add the pasta, Bolognese sauce and half of the reserved cooking water. Reheat for 2 minutes, stirring to coat the pasta in the sauce. Add the cheese and adjust the seasoning. Add more reserved cooking water as needed.

Garnish with more cheese and serve.

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