Are you ready to transport your taste buds straight to Italy with a bowl of rich, hearty Tagliatelle al Ragu? This classic dish combines tender, homemade pasta with a savory meat sauce that’s simmered to perfection, creating a symphony of flavors that will leave you craving more. Whether you're looking to impress guests or simply indulge in a comforting meal, this recipe is sure to become a staple in your kitchen. Dive into our step-by-step guide and discover the secret to making this Italian masterpiece that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- tagliatelle pasta
- ground beef
- onion
- carrot
- celery
- tomato paste
- red wine
- salt
- black pepper
- parmesan cheese
Instructions
- Begin by preparing all your ingredients. Finely chop 1 onion, 1 carrot, and 1 celery stalk. Set them aside in a bowl.
- In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- Add 500g of ground beef to the pan. Use a wooden spoon to break it apart as it cooks. Cook for about 8-10 minutes, or until the beef is browned and no longer pink.
- Stir in 2 tablespoons of tomato paste and cook for another 2 minutes, allowing the tomato paste to caramelize slightly and deepen in flavor.
- Pour in 1 cup of red wine and bring to a simmer. Use the spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for about 10 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.
- Season the ragu with salt and black pepper to taste. You can start with about 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting as needed.
- Reduce the heat to low and let the ragu simmer gently for about 30 minutes, stirring occasionally. This will help develop the flavors. If the sauce becomes too thick, you can add a splash of water or broth.
- While the ragu is simmering, bring a large pot of salted water to a boil. Add 300g of tagliatelle pasta and cook according to the package instructions until al dente, usually about 3-4 minutes.
- Once the pasta is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta.
- Add the drained tagliatelle directly to the ragu sauce. Toss gently to combine, adding a bit of the reserved pasta water if the sauce needs to loosen up.
- Serve the Tagliatelle al Ragu hot, topped with freshly grated Parmesan cheese to taste. Enjoy your delicious Italian meal!
Tips
- Quality Ingredients Matter: For the best flavor, choose high-quality ground beef and fresh vegetables. Organic ingredients can elevate your dish significantly.
- Don’t Rush the Ragu: Allowing the ragu to simmer for at least 30 minutes is crucial. This slow cooking process melds the flavors beautifully, creating a rich and complex sauce.
- Reserve Pasta Water: Always save a cup of the pasta cooking water before draining. This starchy water can help adjust the consistency of your sauce and help it cling to the pasta better.
- Perfect Pasta Cooking: Cook your tagliatelle until al dente. It should have a slight bite to it, as it will continue to cook when tossed with the hot ragu.
- Garnish Generously: Don’t skimp on the Parmesan cheese! Freshly grated cheese adds a delightful creaminess and flavor that complements the ragu perfectly.
- Wine Selection: Use a good-quality red wine that you would enjoy drinking. The better the wine, the better the sauce will taste!
- Experiment with Herbs: Feel free to add a bay leaf or some fresh herbs like thyme or oregano to the ragu for an extra layer of flavor.
- Make it Ahead: This dish can be made ahead of time and actually tastes even better the next day as the flavors continue to develop!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
