Tajarin Al Ragù (Piedmontese Pasta Ragu with Fondue Sauce)
User Reviews
0
0 reviews
Unrated
-
Prep Time
13 mins
-
Cook Time
4 hrs 20 mins
-
Total Time
4 hrs 20 mins
-
Servings
8
-
Calories
273 kcal
-
Course
Main Course, Appetizer
-
Cuisine
Italian
Tajarin Al Ragù (Piedmontese Pasta Ragu with Fondue Sauce)
Report
The North of Italy created the tastiest, meatiest ragu sauce in the country. Served with thin ribboned pasta and an umami Parmigiano fondue sauce it's as close to perfection as it gets.
Share:
Ingredients
For the ragu
- 3 tbsp olive oil
- 1 onion finely diced, medium sized
- 1 carrot (peeled & finely diced)
- 1 tick celery (finely diced)
- 3 garlic finely chopped, cloves
- 2 bay leaf
- 1 prig rosemary
- 1.8 lb ground beef mince)(800g, lean
- 2 tbsp tomato concentrate
- 1 glass red wine dry
- 4 cups beef broth
- 1½ tsp salt sea salt
- black pepper freshly ground
For the fondue
- 3½ oz parmigiano reggiano (finely grated)
- ½ cup heavy cream (double cream)
- ½ cup milk full fat
- ¼ cup white wine dry
Pasta
- 1 packet pasta Taglioni or Tajarini variety
Instructions
For the Ragu
- Using a heavy based pan over a moderate heat, gently fry the onion, celery, carrot, garlic, bay leaves and rosemary for 5-6 minutes until soft and tender.
- Add the ground meat and stir well.
- Continue to stir-fry until it's all browned and all moisture has evaporated, break up any large lumps with the back of a wooden spoon.
- Add the tomato puree and stir briefly.
- Pour in the red wine and let it sizzle for 30 seconds or so to burn off the alcohol.
- Add the beef broth, salt and pepper and stir well. Bring to a simmer then reduce the heat to very low and simmer very gently with a lid on for 4 hours, stirring occasionally. Remove the lid after 31/2 hours to reduce the sauce a little.
For the Fondue
- In a small pan over a medium heat, add the wine and let it sizzle briefly to burn off the alcohol.
- Add the cream, milk and cheese and stir well. Let it come to a simmer then reduce the heat to low and simmer gently for around 3 minutes.
- Remove from the heat and leave to cool completely.
Constructing the dish
- Cook the pasta of your choice to the packet instructions (or if using fresh, for 1-2 minutes until fully cooked.
- Take a cupful of the cooking water and set aside. Drain the pasta.
- In a waiting pan over a medium temperature, heat a little of the sauce (about 1 ladleful per person) and then toss in the pasta. Pour in some of the pasta water to loosen the sauce and stir until well coated.
- Add 2-3 tablespoons of the fondue sauce to the base of each serving bowl and then arrange the pasta on top. Lastly, spoon over a little more of the pasta sauce and serve.
Notes
- Freezing and refrigerating
- Meat alternatives
- Pasta Alternatives
- Freezing - The ragu sauce is an excellent contender for freezing. Keep in portion sized containers for 3+ months and reheat in the microwave or defrost and reheat in a pan. You can add a little water or broth to help the sauce from drying out.
- Refrigerating - Both the ragu sauce and Cheese Fondue sauce will keep in the fridge for up to a week (well covered). The fondue sauce can be used cold or gently warmed by pan or microwave. The ragu can be reheated in a pan or microwave. Again, adding a little water or broth tp help from drying out.
You can use different types of meat or combinations of meat for this sauce. Simply make up the same weight with whatever combination you like.
Ground Beef Ground Veal Ground Pork Offal (liver/kidneys) Italian sausage meat
- Ground Beef
- Ground Veal
- Ground Pork
- Offal (liver/kidneys)
- Italian sausage meat
- If you can find tajarin pasta, all well and good. But you may use other ribboned pasta too such as tagliatelle/fettucini or even papardelle. At home, there's no fast rule so use whatever dried egg pasta you have at hand. Or indeed make your own.
Nutrition Information
Show Details
Calories
273kcal
(14%)
Carbohydrates
4g
(1%)
Protein
22g
(44%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
66mg
(22%)
Sodium
992mg
(41%)
Potassium
495mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1360IU
(27%)
Vitamin C
3mg
(3%)
Calcium
31mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 4g | 1% |
| Protein | 22g | 44% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 992mg | 41% |
| Potassium | 495mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1360IU | 27% |
| Vitamin C | 3mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
