Tagliatelle al Ragù Recipe
Experience the delightful harmony of genuine Tagliatelle al Ragù pasta and a crafted Italian Ragù, enriched with vibrant vegetables, beef, and pancetta. Each mouthful offers an array of enticing flavors.
Servings: 4 servings
Calories: 874kcal
Equipment
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 2 tablespoons of olive oil, carrots, celery, and onion to the Dutch oven, and cook everything for about 8-10 minutes until the vegetables are tender.
- Increase the heat to medium-high, 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 low heat for 2 hours, adding a little broth if necessary. Stir occasionally.
- When there are 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 left 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 it reaches al dente.
- Drain the pasta and add half of the ragù sauce to it at this time. Mix gently 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, serve your pasta on a plate or in a bowl, top it with some of the remaining ragù, and add fresh Parmesan cheese if preferred. Enjoy!
Video
Notes
Storage Info:
To store your Tagliatelle al Ragu, cool to room temperature. Then, refrigerate the sauce and pasta separately in airtight containers. The sauce stays fresh for 3-4 days in the fridge. If mixed with pasta, consume within 2-3 days. For longer storage, freeze the sauce for up to 3 months. Reheat by thawing in the fridge, then warming on the stove. If you store the pasta separately, quickly reheat it in boiling water. Reheat mixed pasta and sauce in a skillet, stirring occasionally.
Nutrition
Serving: 1serving | Calories: 874kcal | Carbohydrates: 61g | Protein: 39g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 442mg | Potassium: 877mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1271IU | Vitamin C: 12mg | Calcium: 146mg | Iron: 4mg
