Ingredients with Measurements:
- 500g tagliatelle
- 500g ground beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 800g canned tomatoes, crushed
- 1 cup beef broth
- 1/2 cup red wine
- 2 tbsp tomato paste
- 2 tbsp olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Special equipment needed:
- Large pot for cooking pasta
- Large skillet or Dutch oven for making the ragù
- Wooden spoon for stirring
Step-by-step instructions:
1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and sauté until softened, about 5 minutes.
2. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
3. Add the canned tomatoes, beef broth, red wine, and tomato paste. Stir to combine and bring to a simmer.
4. Reduce the heat to low and let the ragù simmer for at least 30 minutes, stirring occasionally.
5. While the ragù is simmering, cook the tagliatelle in a large pot of salted boiling water according to package instructions until al dente.
6. Drain the pasta and add it to the skillet with the ragù. Toss to combine.
7. Serve the tagliatelle al ragù with grated Parmesan cheese on top.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 600
Fat: 22g
Carbohydrates: 60g
Protein: 35g
Substitutions for ingredients:
- Ground pork or turkey can be used instead of beef
- White wine can be used instead of red wine
- Any type of pasta can be used instead of tagliatelle
Variations:
- Add chopped mushrooms to the ragù for extra flavor
- Use fresh tomatoes instead of canned for a lighter sauce
- Add a pinch of red pepper flakes for some heat
Tips and tricks:
- Make sure to salt the pasta water generously to enhance the flavor of the pasta
- Use a wooden spoon to break up the ground beef as it cooks
- Let the ragù simmer for at least 30 minutes to allow the flavors to meld together
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tagliatelle al ragù in a skillet over low heat, adding a splash of water or beef broth to loosen the sauce if needed.
Presentation ideas:
Serve the tagliatelle al ragù in individual bowls, topped with grated Parmesan cheese and chopped fresh parsley.
Garnishes:
Grated Parmesan cheese and chopped fresh parsley
Pairings:
- A glass of red wine, such as Chianti or Sangiovese
- A simple green salad with a vinaigrette dressing
Suggested side dishes:
- Garlic bread
- Roasted vegetables, such as zucchini or eggplant
Troubleshooting advice:
- If the ragù is too thick, add more beef broth or water to thin it out
- If the pasta is too dry, add a ladleful of the pasta cooking water to the skillet to help the sauce cling to the pasta
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Tagliatelle al ragù is a classic Italian dish that originated in Bologna, Italy. It is a hearty pasta dish that is perfect for colder weather.
Flavor profiles:
The ragù is savory and meaty, with a hint of sweetness from the carrots and tomatoes. The pasta is tender and slightly chewy, with a mild flavor that pairs well with the bold flavors of the ragù.
Serving suggestions:
Serve the tagliatelle al ragù as a main course for a cozy dinner at home.
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Region: Italian