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Ingredients
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Pasta
Ragu
Method
Pasta Preparation
- 1
Cook the Tagliolini
Bring a large pot of salted water to a boil. Add the tagliolini and cook according to package instructions until al dente. Reserve about 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 chopped onion, carrot, and celery, and sauté for about 5-7 minutes until the vegetables are soft and translucent.
- 3
Add Garlic and Beef
Stir in the minced garlic and cook for an additional minute. Then, add the ground beef, breaking it apart with a wooden spoon. Cook until the beef is browned and cooked through, about 10 minutes.
- 4
- 5
Add Tomatoes and Seasoning
Add the crushed tomatoes, salt, and black pepper to the beef mixture. Stir well and bring to a simmer. Reduce heat to low and let the ragu cook for about 30 minutes, stirring occasionally.
- 6
Incorporate Fresh Basil
Just before serving, stir in the fresh basil leaves and adjust seasoning with additional salt and pepper if needed.
Combine and Serve
- 7
Combine Ragu with Pasta
Add the drained tagliolini to the ragu sauce, tossing gently to combine. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
- 8
Serve the Dish
Plate the tagliolini al ragu and top with grated 30-month aged Parmigiano Reggiano. Serve hot and enjoy!