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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.
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
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!
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.