“`html
Tagliatelle al Ragu is a classic Italian dish that embodies the rich and hearty flavors of traditional Italian cooking. This recipe features fresh tagliatelle pasta paired with a slow-cooked ragu made from ground meat, aromatic vegetables, and a medley of herbs and spices. Perfect for family gatherings or a cozy dinner, this dish is sure to impress and satisfy. Follow this step-by-step guide to create your own authentic Tagliatelle al Ragu at home!
Ingredients
- 400g tagliatelle pasta
- 300g ground beef
- 200g ground pork
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 400g canned tomatoes, crushed
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 cup beef broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions
Step 1: Prepare the Ragu
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Step 2: Brown the Meat
Add the ground beef and ground pork to the skillet. Cook until browned, breaking it apart with a spoon as it cooks. Season with salt and pepper.
Step 3: Add Wine and Tomatoes
Pour in the red wine and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate. Stir in the crushed tomatoes and tomato paste, mixing well.
Step 4: Simmer the Ragu
Add the beef broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer uncovered for at least 1 hour, stirring occasionally. The longer it simmers, the richer the flavor will become.
Step 5: Cook the Tagliatelle
In a large pot of salted boiling water, cook the tagliatelle according to package instructions until al dente. Drain the pasta, reserving a cup of the pasta water.
Step 6: Combine Pasta and Ragu
Add the cooked tagliatelle to the ragu sauce. Toss to combine, adding a bit of reserved pasta water if needed to loosen the sauce. Cook together for an additional 2 minutes over low heat.
Step 7: Serve
Plate the Tagliatelle al Ragu and garnish with fresh basil leaves and grated Parmesan cheese. Enjoy your delicious homemade Italian meal!
FAQs
Can I use store-bought tagliatelle?
Yes, you can use store-bought tagliatelle for convenience. However, fresh pasta will yield a more authentic taste and texture.
What can I substitute for red wine?
If you prefer not to use red wine, you can substitute it with additional beef broth or a splash of balsamic vinegar for acidity.
How long does the ragu keep in the fridge?
The ragu can be stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
Can I make this recipe vegetarian?
Yes! You can substitute the meat with mushrooms or lentils and use vegetable broth instead of beef broth for a vegetarian version.
What type of cheese is best to serve with Tagliatelle al Ragu?
Grated Parmesan cheese is traditional, but you can also use Pecorino Romano for a sharper flavor.
“`