Tagliatelle al Ragù Recipe

Name: Tagliatelle al Ragù Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 10 oz Tagliatelle pasta; 12 oz ground beef; 2 Tbsp olive oil; 6 1/2 oz pancetta; 1 carrot; 1 celery stalk; 1 medium sweet yellow onion; 2 cups tomatoes; 1 cup whole milk; 1/2 cup dry red wine; 1/2 cup heavy cream; 1 can beef broth; salt and pepper to taste; fresh parmesan cheese

User Reviews

4.9

27 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings
4 servings
Calories
874 kcal
Course
Main Course
Cuisine
Italian

Tagliatelle al Ragù Recipe

Farrah Baldwin

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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.

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Ingredients

Servings

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

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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!

Equipments used:

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 Information

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Serving 1serving Calories 874kcal (44%) Carbohydrates 61g (20%) Protein 39g (78%) Fat 50g (77%) Saturated Fat 19g (95%) Polyunsaturated Fat 6g Monounsaturated Fat 21g Trans Fat 1g Cholesterol 186mg (62%) Sodium 442mg (18%) Potassium 877mg (25%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1271IU (25%) Vitamin C 12mg (13%) Calcium 146mg (15%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 874 kcal

% Daily Value*

Serving	1serving
Calories	874kcal	44%
Carbohydrates	61g	20%
Protein	39g	78%
Fat	50g	77%
Saturated Fat	19g	95%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	21g	105%
Trans Fat	1g	50%
Cholesterol	186mg	62%
Sodium	442mg	18%
Potassium	877mg	19%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	1271IU	25%
Vitamin C	12mg	13%
Calcium	146mg	15%
Iron	4mg	22%