Jul 14 2026
Restaurants›Petterinos›Tagliatelle Recipe

Tagliatelle Recipe

Inspired by Petterinos
Time1h 30m
Serves4

(V) alla vodka beef shank ragu, pecorino, sicilian oregano

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Ingredients

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Pasta

Ragu

Garnish

Method

Pasta Preparation

  1. 1

    Cook the Tagliatelle

    In a large pot of salted boiling water, cook the tagliatelle according to package instructions until al dente. Drain and set aside.

Ragu Preparation

  1. 2

    Sear the Beef Shank

    In a large pot, heat olive oil over medium-high heat. Add the beef shank and sear on all sides until browned. Remove from the pot and set aside.

  2. 3

    Sauté the Vegetables

    In the same pot, add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables are soft and translucent, about 5-7 minutes.

  3. 4

    Add Tomato Paste

    Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.

  4. 5

    Deglaze with Vodka

    Pour in the vodka and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes until the alcohol cooks off.

  5. 6

    Add Tomatoes and Stock

    Add the crushed tomatoes, beef stock, and seared beef shank back into the pot. Stir to combine.

  6. 7

    Season the Ragu

    Add the Sicilian oregano, salt, and black pepper. Bring to a boil, then reduce heat to low and let it simmer for at least 1 hour, or until the beef is tender and the sauce thickens.

Final Assembly

  1. 8

    Combine Pasta and Ragu

    Once the ragu is ready, remove the beef shank, shred the meat, and stir it back into the sauce. Combine the cooked tagliatelle into the ragu and toss to coat evenly.

  2. 9

    Serve

    Plate the tagliatelle, garnish with grated pecorino cheese, and serve hot.

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