Tagliatelle Al Ragù Recipe
Recipe information
Make Tagliatelle Al Ragù in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Pasta
Ragù Sauce
Pasta Preparation
1. Cook the Tagliatelle
In a large pot of boiling salted water, add the tagliatelle and cook according to package instructions until al dente. This usually takes about 8-10 minutes.
2. Drain the Pasta
Once cooked, reserve about half a cup of the pasta cooking water, then drain the tagliatelle and set aside.
Ragù Sauce Preparation
3. Sauté the Vegetables
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.
4. Cook the Meat
Add the ground beef and ground pork to the skillet. Cook for about 10 minutes, breaking the meat apart with a wooden spoon until browned.
5. Add Tomato Paste and Wine
Stir in the tomato paste and cook for another 2 minutes. Then pour in the red wine, scraping the bottom of the pan to deglaze. Allow it to simmer for about 5 minutes until the wine reduces slightly.
6. Add Canned Tomatoes and Seasoning
Add the crushed canned tomatoes, salt, black pepper, dried oregano, and dried basil. Stir well and bring the mixture to a gentle simmer. Cook for about 30-40 minutes, stirring occasionally until the sauce thickens.
Combine and Serve
7. Combine Pasta and Sauce
Add the drained tagliatelle to the ragù sauce, tossing gently to coat the pasta. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
8. Serve
Plate the tagliatelle al ragù and sprinkle with grated Parmesan cheese. Serve immediately with additional cheese on the side if desired.
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