Tagliatelle Alla Genovese Recipe

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onions, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.

Brown the Beef

Add the diced Angus beef to the pot and cook until browned on all sides, about 8-10 minutes.

Deglaze and Simmer

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for about 5 minutes until the wine reduces slightly.

Add Broth and Herbs

Add the beef broth, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and let it simmer for about 2 hours, stirring occasionally.

Finish the Sauce

After 2 hours, remove the bay leaves and stir in the heavy cream. Let it simmer for another 10 minutes to combine the flavors.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the fresh tagliatelle and cook according to package instructions, usually about 3-4 minutes for fresh pasta.

Combine and Serve

Drain the pasta and add it directly to the pot with the beef sauce. Toss gently to combine and coat the pasta in the sauce. Serve hot, garnished with additional thyme if desired.