Tagiolini Al Ragu Recipe
Recipe information
Make Tagiolini Al Ragu in just 1h 20m. beef ragu, basil, 30 month parmigiano
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Ingredients
Pasta
Ragu
Garnish
Pasta Preparation
1. Cook the Tagiolini
In a large pot, bring salted water to a boil. Add the tagliolini pasta and cook according to the package instructions until al dente, usually about 4-6 minutes. Once cooked, reserve 1 cup of pasta water, then drain the pasta and set aside.
Ragu Preparation
2. Sauté the Vegetables
In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened and translucent.
3. Brown the Beef
Add the ground beef to the skillet. Cook, stirring occasionally, until browned and fully cooked, about 8-10 minutes. Drain excess fat if necessary.
4. Add Garlic and Tomatoes
Stir in the minced garlic and cook for 1 minute until fragrant. Then add the canned crushed tomatoes, red wine, salt, and black pepper. Mix well to combine.
5. Simmer the Ragu
Bring the mixture to a gentle simmer. Reduce heat to low and let it cook for 30-40 minutes, stirring occasionally, until the sauce thickens. If it gets too thick, add reserved pasta water a little at a time to reach desired consistency.
6. Add Basil
Once the ragu has thickened, stir in the fresh basil leaves and let them wilt in the sauce for about 2-3 minutes.
Serving
7. Combine and Serve
In a large serving bowl, combine the cooked tagliolini with the ragu sauce, tossing gently to coat the pasta evenly. Serve hot, garnished with grated 30-month aged Parmigiano-Reggiano and additional fresh basil leaves.
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