Tagliatelle al Ragu

Ingredients

Olive oil

2 tablespoons

Onion

1 large, finely chopped

Carrot

1 medium, finely chopped

Celery

1 stalk, finely chopped

Garlic

3 cloves, minced

Ground beef

1 pound

Ground pork

1 pound

Tomato paste

2 tablespoons

Canned crushed tomatoes

28 ounces

Red wine

1 cup

Dried oregano

1 teaspoon

Dried basil

1 teaspoon

Salt

to taste

Pepper

to taste

Fresh tagliatelle pasta

12 ounces

Fresh basil leaves

for garnish

Grated Parmesan cheese

for serving

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the finely chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the ground beef and ground pork to the pot. Cook until browned, breaking it up with a spoon, about 10 minutes.
4. Stir in the tomato paste, crushed tomatoes, red wine, oregano, dried basil, salt, and pepper. Bring the mixture to a simmer.
5. 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!
6. Meanwhile, cook the fresh tagliatelle pasta according to package instructions until al dente.
7. Drain the pasta and add it to the pot with the ragu sauce. Toss gently to coat the pasta evenly with the sauce.
8. Serve the Tagliatelle al Ragu hot, garnished with freshly grated Parmesan cheese and fresh basil leaves.