Tagliatelle with beef ragu

6 servings

45 minutes

Tagliatelle with beef ragù is a true embodiment of Italian gastronomy, originating from the Emilia-Romagna region where pasta and meat sauces merge into a harmonious symphony of flavors. The thick, aromatic ragù, infused with the tartness of red wine and rich tomato paste, simmers slowly to reveal the depth of meaty notes and the spiciness of bacon. Tagliatelle, wide strips of pasta, perfectly hold the sauce, ensuring richness in every bite. This dish is soulful and cozy, ideal for leisurely family lunches and dinners. It is served hot, generously sprinkled with grated Parmesan that adds a light nutty note. The combination of tender pasta and juicy ragù makes this recipe one of the most beloved in Italian cuisine, offering delight with every bite.

Energy value per serving

• Calories: 756.2
• Proteins: 42.8g
• Fats: 35.9g
• Carbohydrates: 48.3g

Ingredients

• Bacon: 100 g
• Onion: 1 head
• Garlic: 3 clove
• Bay leaf: 1 pc
• Red dry wine: 500 ml
• Ground beef: 800 g
• Tagliatelle pasta: 400 g
• Tomato paste: 90 g
• Grated Parmesan cheese: to taste

Cooking steps

1. Heat a large skillet, add chopped bacon, and fry over medium heat for 2 minutes until soft and browned. Add chopped onion, garlic, and bay leaf, and fry for 2 minutes until the onion is soft.

   Required ingredients:

   • Bacon: 100 g
   • Onion: 1 head
   • Garlic: 3 cloves
   • Bay leaf: 1 piece

2. Add the minced meat and fry for 4 minutes until browned, breaking up large clumps. Add wine, tomato paste, and 250 ml of water, and mix well. Bring to a boil, reduce heat, cover, and simmer for 40 minutes. Remove the lid and cook for another 40 minutes.

   Required ingredients:

   • Ground beef: 800 g
   • Red dry wine: 500 ml
   • Tomato paste: 90 g

3. Cook the tagliatelle in boiling salted water until done. Drain. Plate and top with meat sauce. Sprinkle with parmesan.

   Required ingredients:

   • Tagliatelle pasta: 400 g
   • Grated Parmesan cheese:  to taste