Tajarin (tagliolini) pasta with beef sausage ragu recipe.
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Servings
4
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Calories
630 kcal
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Course
Main Course
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Cuisine
Italian
Tajarin (tagliolini) pasta with beef sausage ragu recipe.
Description
The Tajarin (tagliolini) pasta with beef sausage ragu relies on a careful preparation of the meat sauce, starting with finely chopped aromatic vegetables sautéed in olive oil. Ground veal and crumbled beef sausage are browned to build flavor depth. Deglazing with dry white wine and adding tomato passata and vegetable broth creates a balanced, savory sauce. Rosemary and bay leaf infuse the ragu with herbal notes, which simmers covered for at least an hour to meld the flavors and tenderize the meat components.
The delicate tajarin egg noodles or similar fine pasta carry the rich meat sauce well, offering a textural contrast between the soft pasta and the chunky, flavorful ragu. This dish is suitable as a hearty main course and can be enhanced with freshly grated parmigiano reggiano if desired.
Variations include using other egg noodles like tagliatelle or tagliolini or substituting pork sausage for beef to change the flavor profile. Recommendations for leftovers are noted but not detailed. Preparing the ragu slowly helps develop complexity and a thicker consistency.
Ingredients
- 11.5 oz tajarin egg noodles or tagliatelle, or tagliolini fine egg noodles
- 9 oz beef sausage removed from casing, fresh
- 5 oz veal or lean beef, ground
- 1 shallot peeled and finely chopped or yellow onion.
- 2 carrot finely chopped
- 2 celery finely chopped, stalks
- 1 large garlic peeled and chopped, clove
- 9 oz tomato passata
- 14 floz vegetable broth Start with half and then add more as needed.
- 3 tablespoon extra virgin olive oil
- 1 prig rosemary or dried, fresh
- 1 bay leaf
- salt for pasta and to taste
- black pepper to taste, freshly ground
- 2.5 floz white wine dry
- parmigiano reggiano grated for serving (optional)
Instructions
Prep the ingredients.
- Wash and chop the carrot and celery. Peel and chop the shallot or onion, Peel and chop the garlic. Remove the sausage meat from the casing and crumble it. Wash and chop the fresh rosemary leaves (if using).
Make the beef sausage ragu.
- Sauté the shallot, carrot and celery in a deep skillet or Dutch oven with three tablespoons of extra virgin olive oil. Add the garlic and rosemary and sauté a little longer.
- Then add the ground veal and brown it for a few minutes. Next add the sausage meat and brown a little too. You may need to break the sausage meat up more using a fork or wooden spoon.
- Pour in the wine and turn up the heat until the alcohol evaporates. Use a wooden spoon or spatula to scrap free any bits that have stuck to the bottom of the pan.
- Turn down the heat and add the tomato passata and half the broth, plus salt and pepper to taste.
- Mix everything together and add the bay leaf. Cover the pot and let your ragu simmer for at least one hour. (2 is even better). Check and stir the ragu every 20 minutes or so. If it seems to be drying out, add more vegetable broth.
Cook the pasta and serve.
- Once the ragu is ready, put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente, drain it and add it to the sausage ragu.
- Mix everything together very gently. Fresh tagliolini is quite delicate and may break if you mix too vigorously. Serve immediately with some grated Parmigiano or grana if required.
Notes
- Other egg noodles like tagliatelle or tagliolini fine egg noodles can substitute for tajarin.
- Beef sausage can be swapped with pork sausage for a different but still flavorful ragu.
- Leftovers can be stored and enjoyed later; reheat gently to maintain sauce quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Calories | 630kcal | 32% |
| Carbohydrates | 70g | 23% |
| Protein | 34g | 68% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 140mg | 47% |
| Sodium | 563mg | 23% |
| Potassium | 936mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 5701IU | 114% |
| Vitamin C | 9mg | 10% |
| Calcium | 69mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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