BeefCourseCuisinesEuropeanIngredientItalianMain DishNoodlesPasta

Tagliatelle al Ragù

This Tagliatelle al Ragù recipe combines authentic tagliatelle pasta with a homemade Italian ragù filled with fresh vegetables, beef, and pancetta that will delight your taste buds with every bite!

Homemade Italian pastas are one of my favorite comfort foods. Other similar recipes to this one are my Creamy Roasted Red Pepper and Sun-Dried Tomato Bucatini, Ultimate Vegan Bolognese Sauce, and Linguine Puttanesca!

Two white bowls filled with Tagliatelle al Ragù

Is there a better comfort food than pasta? Pasta makes me think of home and community. I feel like every time I am enjoying a hearty bowl of pasta it is amongst friends, family, and lots of laughter. Precisely how it should be.

This recipe uses a very underrated pasta, in my opinion, tagliatelle. If you were comparing it to another pasta, it is similar to fettuccini, but tagliatelle is thinner and slightly wider comparatively. Combining this delicious pasta with a homemade ragu sauce, your taste buds will soar!

How to Make Tagliatelle al Ragù

Assemble your ingredients. For exact amounts see the recipe card below.

Ingredients for Tagliatelle al Ragù

In your Dutch oven over medium-low heat, brown the pancetta until the fat melts, about 8-10 minutes.

Pancetta cooking in a Dutch oven

Next, add the olive oil, carrots, celery, and onion into the Dutch oven and cook everything for about 8-10 minutes until the vegetables are tender.

vegetables added to a Dutch oven

Increase the heat to medium-high and add in the ground beef and cook until browned. About 3-5 minutes.

Ground beef and vegetables cooking in a Dutch oven

Then, add in the wine and stir until it evaporates, about 5 minutes.

Next, add in the crushed tomatoes, cover, and simmer over a low heat for 2 hours adding in a little broth if necessary. Stir occasionally.

Ragu sauce cooking in a Dutch oven

When there is 10 minutes left of the 2 hours, add in the milk, heavy cream, and salt and pepper to taste.

Ragu sauce cooking in a Dutch oven

At the same time, with only a few minutes for the sauce to cook, bring a large pot of water to a boil and cook your tagliatelle pasta according to the package directions until you have reached al dente.

Tagliatelle pasta cooking in a pot of boiling water

Drain the pasta and add half of the ragù sauce to it at this time. Mix gently. This is to get a light coating of sauce over the pasta. If you desire a thinner sauce consistency you may add a splash of broth if you prefer, but it is not necessary.

Tagliatelle al Ragù being prepared

Finally, add your pasta to your plate or bowl and top it with some of the remaining ragu and fresh parmesan cheese if preferred and enjoy!

A white bowl of Tagliatelle al Ragù

Storing and Reheating Tagliatelle al Ragù

Storage

You can store this recipe in an airtight container in your fridge for up to 1 week. If you are wanting to freeze your tagliatelle al ragù you can do so in the freezer for up to 1 month.

Reheating

To reheat this dish you can do so in the microwave until everything has warmed through.

This Tagliatelle al Ragù recipe combines authentic tagliatelle pasta and combining it with a homemade Italian ragù filled with fresh vegetables, beef, and pancetta that will delight your taste buds with every bite!

Tagliatelle al Ragù

This Tagliatelle al Ragù recipe combines authentic tagliatelle pasta with a homemade Italian ragù filled with fresh vegetables, beef, and pancetta that will delight your taste buds with every bite!
5 from 2 votes
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Course: Main Course, Main Dish
Cuisine: Italian
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Servings: 4 servings
Calories: 874kcal
Print Recipe

Ingredients

  • 10 oz Tagliatelle pasta
  • 12 oz ground beef
  • 2 Tbsp olive oil
  • 6 1/2 oz pancetta - finely diced
  • 1 carrot - finely diced
  • 1 celery stalk - finely diced
  • 1 medium sweet yellow onion - finely diced
  • 2 cups tomatoes - peeled, seeded, and crushed
  • 1 cup whole milk
  • 1/2 cup dry red wine
  • 1/2 cup heavy cream
  • 1 can beef broth - optional
  • salt and pepper to taste
  • fresh parmesan cheese - optional garnish

Instructions

  • In your Dutch oven over medium-low heat, brown the pancetta until the fat melts, about 8-10 minutes.
  • Next, add the olive oil, carrots, celery, and onion into the Dutch oven and cook everything for about 8-10minutes until the vegetables are tender.
  • Increase the heat to medium-high and add in the ground beef and cook until browned. About 3-5 minutes. Then, add in the wine and stir until it evaporates, about 5 minutes.
  • Next, add in the crushed tomatoes, cover, and simmer over a low heat for 2 hours adding in a little broth if necessary. Stir occasionally.
  • When there is 10 minutes left of the 2 hours, add in the milk, heavy cream, and salt and pepper to taste.
  • At the same time, with only a few minutes for the sauce to cook, bring a large pot of water to a boil and cook your tagliatelle pasta according to the package directions until you have reached al dente.
  • Drain the pasta and add half of the ragu sauce to it at this time. Mix gently. This is to get a light coating of sauce over the pasta. If you desire a thinner sauce consistency you may add a splash of broth if you prefer, but it is not necessary.
  • Finally, add your pasta to your plate or bowl and top it with some of the remaining ragu and fresh parmesan cheese if preferred and enjoy!

VIDEO

NOTES

You can store this recipe in an airtight container in your fridge for up to 1 week. If you are wanting to freeze your tagliatelle al ragù you can do so in the freezer for up to 1 month.

RECOMMENDED PRODUCTS

Nutrition Facts
Tagliatelle al Ragù
Serving Size
 
1 serving
Amount per Serving
Calories
874
% Daily Value*
Fat
 
50
g
77
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
21
g
Cholesterol
 
186
mg
62
%
Sodium
 
442
mg
19
%
Potassium
 
877
mg
25
%
Carbohydrates
 
61
g
20
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
39
g
78
%
Vitamin A
 
1271
IU
25
%
Vitamin C
 
12
mg
15
%
Calcium
 
146
mg
15
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can’t wait to see your version!

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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