Teresa's Recipes
Tagliatelle al Ragu
Indulge in the soul-soothing richness of Tagliatelle al Ragu, a timeless Italian classic that transports you straight to the heart of Bologna. This dish showcases freshly made tagliatelle pasta, lovingly enveloped in a robust ragu sauce, brimming with the savory flavors of ground beef and pork, aromatic vegetables, and a splash of red wine. Each bite is a celebration of tradition, evoking the warmth of family gatherings and the comfort of home-cooked meals. Perfect for impressing your guests or enjoying a cozy night in, this dish is the epitome of Italian culinary artistry, where every ingredient plays a vital role in creating a harmonious symphony of flavors.
Ingredients
- 2 tablespoons Olive oil
- 1 large, finely chopped Onion
- 1 medium, finely chopped Carrot
- 1 stalk, finely chopped Celery
- 3 cloves, minced Garlic
- 1 pound Ground beef
- 1 pound Ground pork
- 2 tablespoons Tomato paste
- 28 ounces Canned crushed tomatoes
- 1 cup Red wine
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- to taste Salt
- to taste Pepper
- 12 ounces Fresh tagliatelle pasta
- for garnish Fresh basil leaves
- for serving Grated Parmesan cheese
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Calories: 600
- Fat: 30g
- Carbs: 50g
- Protein: 35g
- Sodium: 800mg
- Sugar: 8g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the finely chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
- Add the ground beef and ground pork to the pot. Cook until browned, breaking it up with a spoon, about 10 minutes.
- Stir in the tomato paste, crushed tomatoes, red wine, oregano, dried basil, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low and let the sauce simmer for 1.5 to 2 hours, stirring occasionally to develop the flavors. The longer it simmers, the richer the taste will become!
- Meanwhile, cook the fresh tagliatelle pasta according to package instructions until al dente.
- Drain the pasta and add it to the pot with the ragu sauce. Toss gently to coat the pasta evenly with the sauce.
- Serve the Tagliatelle al Ragu hot, garnished with freshly grated Parmesan cheese and fresh basil leaves.
Tips
- For an extra depth of flavor, consider adding a bay leaf while the sauce simmers.
- Feel free to substitute half of the ground meat with finely chopped mushrooms for a lighter version.
- Serve with a side of garlic bread and a simple green salad for a complete meal.