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Ingredients
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Pasta
Ragu
Garnish
Method
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
- 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.